Summary

Ingredients

• 400 g apricot (s), possibly canned or other fruit
• 3 egg yolks
• 3 egg whites
• 1 egg (s)
• 100 g suar
• 100 grams flour
• 1 pinch (s) salt
• 1 vanilla pod (s)
• 40 g almond (s), round
• 300 ml milk
• 2 cl apricot liqueur or other liqueur to match the fruit
• some butter for the mold
• some powdered sugar for dusting

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Instructions

1. Blanch 400 g apricots in boiling water for 1-2 minutes. Drain, cool slightly, then peel and core. Cut into cherry-sized pieces.
2. Preheat oven to 180°C (356°F).
3. In a bowl, beat 3 egg yolks, 1 whole egg, one-third of the sugar, a pinch of salt, and the pulp scraped from a vanilla pod for 2-3 minutes until pale and frothy.
4. In a separate bowl, mix 100 g flour with 40 g almonds. Gently fold this mixture into the egg yolk mixture.
5. In another bowl, beat 3 egg whites until soft peaks form. Gradually add the remaining sugar while beating until stiff peaks form.
6. Gently fold the beaten egg whites into the egg mixture.
7. Stir in 300 ml milk and 20 ml apricot liqueur (or another fruit liqueur to match the fruit).
8. Butter an oval casserole dish approximately 30 cm long. Add the apricot pieces and pour the batter over them.
9. Bake for 35 minutes until golden and set in the center.
10. Remove from oven and dust with powdered sugar.