Apricot cake – with sunken apricots

Ingredients for 8 servings:

• 200 g sugar
• 230 g flour
• 1 tbsp vanilla sugar (possibly homemade)
• ½ pkt. baking powder (cream of tartar)
• 100 g butter
• 125 ml milk
• 1 tbsp rum, or lemon peel, according to taste
• 4 eggs, size L
• 1 pinch(s) cinnamon, (a little more if desired)
• 1 pinch of salt
• 1 kg apricot(s) (apricots or other fruit)
• Almond flakes, for sprinkling
• powdered sugar

Instructions

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

also tastes very good with plums or other fruits

Preheat the oven to approximately 175 degrees Celsius (350 degrees Fahrenheit). Grease a 24 cm square springform pan or a 26 cm round springform pan. Line the sides with a strip of baking paper. Wash, pit, and quarter the apricots. Beat 4 egg whites with a pinch of salt and slowly add 100 g of sugar until thick and foamy. Stir/mix the 4 egg yolks with the remaining 100 g of sugar until thick and creamy. Melt the butter slightly in lukewarm milk (the butter shouldn’t be completely liquid) and add it to the egg yolk mixture along with the vanilla sugar and rum (or lemon zest). Mix. Using a whisk, lightly fold in the flour mixed with the baking powder and the beaten egg white/sugar mixture. Pour a good 2/3 of the batter into the prepared baking pan. Spread the apricots evenly on top (sprinkle a little more sugar over the apricots if desired). Sprinkle with cinnamon if desired, and then cover with the remaining batter. Only a thin layer of batter is needed. Sprinkle with flaked almonds. Bake at approximately 175-180 degrees Celsius (350-350 degrees Fahrenheit) on the middle rack for about 40-45 minutes. Sprinkle with powdered sugar before serving.