Apricot cake on a baking sheet

Ingredients for 18 servings:

• 250 g butter, soft
• 200 g sugar (icing or granulated sugar)
• ½ packet of vanilla sugar
• 6 eggs, the yolks of which
• 1 tbsp milk
• 2 tbsp rum
• 350 g flour, grippy
• ½ packet of baking powder (= 2 level teaspoons)
• 5 eggs, the egg whites
• 1 pinch of salt
• Lemon(s) – zest, grated.
• 1 kg apricots, apricots or other fruit.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soft batter, also suitable for plums, cherries, peaches, etc.

First, cream the room-temperature butter until fluffy, then add the sugar, vanilla sugar, and the 6 egg yolks, one at a time. Add the milk, rum, and lemon zest. Finally, alternately stir in the flour sifted with baking powder and the stiffly beaten 5(!) egg whites. Spread this mixture onto a well-buttered and floured baking sheet and top with halved and pitted apricots (skin-side down). Bake at medium heat for about 35-40 minutes. (Test with a needle!) Sprinkle with powdered sugar to serve.