in Recipes

Apricot cake with meringue topping

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Ingredients for 1 servings:

  • 125 g butter
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 1 lemon(s), untreated, grated peel
  • 1 egg(s)
  • 3 egg yolks
  • 200 g flour (wheat or spelt flour)
  • 2 tsp baking powder
  • 2 tbsp cream
  • 2 tbsp rum
  • 750 g apricot(s), fresh or 1 large can
  • 3 egg whites
  • 75 g sugar
  • 80 g desiccated coconut

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cream the butter until fluffy. Add the sugar, vanilla sugar, salt, lemon zest, egg, and egg yolk one at a time. Sift the flour and baking powder together with the cream and rum. Pour the batter into a well-greased, breadcrumb-coated springform pan and spread the drained apricots on top. Bake in a preheated oven at 175°C for approximately 30-35 minutes. Beat the egg whites until stiff, fold in the sugar and desiccated coconut, spread over the hot cake, and form peaks with a spoon. Bake for another 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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