Plum, Apricot and Marzipan Cake

First prepare the fruit. Wash the plums and apricots, cut in half, core and set aside. Separate the eggs and whip the egg whites until stiff.

In another bowl, stir roughly chopped marzipan and butter with sugar, vanilla sugar, bitter almond flavor and salt until frothy. Gradually stir in the egg yolks for half a minute at a time.

Mix the flour and baking powder and stir in briefly on a low level. Finally, carefully fold in the egg whites. Pour the dough into a greased pan (approx. 28 cm in diameter) sprinkled with flour and smooth it out. Spread the fruit on the dough with the curved side down in any pattern.

Bake on the middle rack in the preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) for about 45 - 55 minutes until golden yellow. Then apricot the cake while it is still hot. To do this, heat the jam with the water in a small saucepan while stirring. Brush the cake with it and let it cool down.