John Myers
Ingredients for 1 servings:
- 150 g butter, soft
- 100 g sugar
- 2 eggs, size M
- 4 egg yolks
- 250 g flour, type 405
- 50 g cornstarch
- 3 tsp, heaped baking powder
- 100 g desiccated coconut
- possibly milk
- 1 can pear(s), halved Williams Christ (approx. 450 g drained weight)
- 1 can apricot(s), halved, (approx. 480 g drained weight)
- 4 egg whites
- some lemon juice
- 100 g powdered sugar
- 1 packet of vanilla sugar
- 1 tbsp cornstarch
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
simple but clever cake with an exotic touch
Preheat oven to 175°C (top/bottom heat). Drain the apricot and pear halves. Cream butter and sugar until fluffy, then beat in the eggs and egg yolks one at a time. Add the desiccated coconut. Sift the flour with the cornstarch and baking powder, then slowly stir a tablespoon at a time into the egg and butter mixture, adding a little more milk if necessary, until the batter falls easily from the spoon. Pour the batter into a greased springform pan (26 or 28 cm in diameter), smooth it out, and cover densely with the apricot and pear halves, cutting the halves slightly smaller if necessary. Bake the cake in the preheated oven for about 20-25 minutes, until the edges are lightly browned. Meanwhile, beat the egg whites with a squeeze of lemon juice until stiff peaks form, add the sifted powdered sugar, vanilla sugar, and cornstarch, and beat again until the batter is pipeable. Transfer this batter to a piping bag fitted with a star or large nozzle. Remove the pre-baked cake from the oven, pipe the meringue mixture onto the cake (you can also simply spread it), and bake at the same temperature for another 15-20 minutes, until the meringue is nicely browned. Of course, you can also use fresh fruit: Blanch the apricots, peel them, halve them, and core them. Peel the pears, halve them, and core them. If they are still very firm, simmer them in a little water with lemon juice or white wine, then drain.
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