Apricot Cake
A fruity and sweet Austrian classic that tastes particularly excellent fresh from the oven.
By Simon Leber
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 65 minutes
Servings: 1
Tags: Cake, Dessert, Austrian, Sweet Dish, Summer, Baking, Easy
Ingredients
- 800 g Apricots
- 4 pieces Eggs
- 200 g Butter
- 180 g Powdered sugar
- 1 packet Vanilla sugar
- pinch Salt
- 0.5 piece Lemon
- 200 g Wheat flour
- 1 packet Baking powder
Instructions
- 1. Wash, halve, and pit the apricots.
- 2. Separate the eggs. Beat the egg whites in a mixing bowl until stiff peaks form.
- 3. In a separate bowl, cream the softened butter with powdered sugar, vanilla sugar, egg yolks, a pinch of salt, and the grated lemon zest until fluffy.
- 4. Mix the flour with the baking powder and slowly stir into the fluffy egg yolk mixture.
- 5. Carefully fold the beaten egg whites into the mixture using a whisk (do not overmix).
- 6. Spread the batter into a greased and floured baking pan (e.g., a 30x40 cm baking sheet or a 26-28 cm springform pan).
- 7. Press the apricot halves closely together into the batter, cut side facing up.
- 8. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for approximately 40 minutes.