Apricot Cake – with Sunken Apricots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g suar
- 230 g flour
- 1 point vanilla sugar, (possibly homemade)
- 0.5 ½ point baking powder, (tartar baking powder)
- 100 g butter
- 125 ml milk
- 1 tablespoon rum, or lemon peel, depending on your taste
- 4 egg (s), size L
- 1 pinch (s) cinnamon, (a little more if desired)
- 1 pinch (s) salt
- 1 kg apricot (s), (apricots or other fruit)
- Almond flakes, for sprinkling
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 175 degrees hot air.
- Grease a 24-inch square springform pan or a 26-inch round springform pan. Line the edge with a strip of parchment paper.
- Wash, core and quarter the apricots.
- Beat 4 egg whites with a pinch of salt and slowly pour in 100 g of sugar and beat until thick and frothy.
- Mix the 4 egg yolks with the remaining 100 g sugar until thick and creamy.
- Melt the butter a little in lukewarm milk (the butter should not be completely runny), add the vanilla sugar and the rum (or lemon zest) to the yolk mixture and stir.
- Using a whisk, gently fold in the flour mixed with baking powder and the whipped egg white / sugar mixture.
- Put a good 2/3 of the dough in the prepared baking pan.
- Spread the apricots densely on top (if necessary add a little sugar over the apricots) - if desired, sprinkle some cinnamon on top and then cover with the remaining batter. It just needs to be a thin layer of dough. Sprinkle with flaked almonds.
- Bake at about 175-180 degrees hot air on the middle rack for about 40-45 minutes.
- Sprinkle with powdered sugar before serving.
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