Apricot cake with coconut meringue topping

Ingredients for 1 servings:

• 130 g margarine
• 3 eggs
• 1 packet of vanilla sugar
• 130 g sugar
• some salt
• 2 tsp baking powder
• 200 g flour
• some whipped cream
• some rum
• 3 egg whites
• 100 g sugar
• 40 g desiccated coconut
• 750 g apricots, pitted, quartered

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat margarine, sugar, and eggs until fluffy, then add the remaining ingredients. Add the whipped cream and rum until you have a thick, spreadable batter. This can vary. Pour into a springform pan and scatter the apricots on top of the batter. Bake at 180°C for about 30 minutes; do a needle test! In the meantime, beat the egg whites until stiff peaks form, slowly fold in the sugar, beat again, and fold in the coconut flakes. Cover the hot cake with beaten egg whites and bake for another 10 to 15 minutes until golden brown. Double the amount for a baking tray. I always line the bottom of the springform pan with baking paper; before opening, I loosen the edges with a knife.