Altbaerli's apricot cake

Ingredients for 1 servings:

• 200 g flour, smooth
• 1 tsp, heaped baking powder
• 200 g butter
• 100 g powdered sugar (icing sugar)
• 1 tbsp vanilla sugar
• 6 egg yolks
• 6 egg whites
• 80 g sugar (granulated sugar)
• 1 kg apricot(s), fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

fluffy, fruity

Sift the flour with the baking powder. Cream the lukewarm butter with the powdered sugar and vanilla sugar until very light and fluffy, gradually adding the egg whites one at a time. Beat the egg whites with the granulated sugar until stiff peaks form. Stir one-third of the egg whites into the beaten butter, then fold in the remaining egg whites alternately with the flour mixture. Pour the batter into a baking dish lined with baking paper and smooth it down. Place the fruit, skin-side down, on the batter. Bake the cake in the preheated oven until golden brown. Set the oven to 170°C (top and bottom heat) and leave the cake in for about 45 minutes. Do a skewer test.