John Myers
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Apricot Cake – Classic
The perfect apricot cake – classic recipe with a picture and simple step-by-step instructions.
- 18 piece Apricots
- 8 Eggs
- 330 g Sugar
- 160 g Rapeseed oil
- 65 g Water
- 1 packet Vanilla sugar brown
- 25 g Lemon juice
- 330 g Flour
- 1 Knife point Baking powder
Time-saving tip
- a super fast option for preparation is to weigh ALL ingredients with the scales straight into the mixing bowl – the LIQUIDS are also weighed at the same time, which is why they are not given in ml but in grams in the list of ingredients !!! that saves time and dishes ….
preparation
- Preheat the oven to 170 degrees – cover the baking tray with baking paper – wash the apricots and place on a tea towel to dry – weigh the flour and mix with the baking powder
preparation
- 3rd separate the eggs – put the egg yolks in the 1st mixing bowl, put the egg white in the 2nd mixing bowl – add the sugar, oil, water and lemon to the egg yolk – add the vanilla sugar and a pinch of salt and then stir everything in the food processor for 15 minutes until very frothy
- then beat the egg white very firmly in the food processor with a pinch of salt and a tablespoon of water – meanwhile cut the washed apricots in half and remove the core
- Carefully fold in the flour and snow alternately by hand into the egg mixture with the whisk.
- Spread the dough on the prepared baking sheet – cover with apricot halves (round side facing down! Otherwise it will get too wet) – bake for about 35 minutes at 170 degrees – let cool and sprinkle thinly with powdered sugar before serving
Note on the amount of apricots
- the required amount of apricots always depends on how big the fruits are and how thick you want to top the cake
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