Café au Lait – Cake

Ingredients for 12 servings:

• 3 eggs
• 200 g butter, room temperature
• 150 g sugar
• 1 orange(s)
• 200 g flour
• 1 tsp baking powder
• 375 g apricot(s) from the can
• 500 g whipped cream
• 3 tbsp coffee (espresso powder), instant
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grate the orange zest. Separate the eggs. Dice the fat and beat with 100g of sugar and orange zest until frothy. Stir in the egg yolks. Beat the egg whites until stiff, then sprinkle in the remaining sugar. Fold the egg whites into the fat, sugar, and egg mixture. Fold in the flour and baking powder. Pour the batter into a springform pan. Bake in a preheated oven at 175°C for approx. 35 minutes. Remove from the oven, let cool for approx. 10 minutes, then remove the pan. Let cool. Drain the apricots. Place a cake ring around the base and spread 2/3 of the apricots on the base. Whip 2/3 of the cream and espresso powder until stiff, then sprinkle in the cream stabilizer and spread on the base. Sprinkle the remaining apricots on top. Whip the remaining cream until stiff and decorate the cake with it.