John Myers
Small Apricot Casserole
The perfect small apricot casserole recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 40 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 40 g Flour
- 1 Knife point Baking powder
- 1 pinch Salt
- 3 piece Apricots fresh
- Powdered sugar
- Separate eggs. Mix egg yolks with sugar, vanilla sugar and salt until creamy. Sift the flour and baking powder over it and stir in. Beat egg whites with salt until stiff and fold in. Cover and let the mixture rest in the refrigerator for about 30 minutes.
- Grease a small baking dish (approx. 20 cm). Pour the mixture into the mold and smooth it out.
- Wash 3 to 4 apricots (depending on size), dry, cut in half and stone. Spread the apricot halves on the dough with the curve facing down. Bake in the oven at 180 degrees for about 30 to 35 minutes.
- Dust with powdered sugar before serving. Tastes best when it is lukewarm and with a scoop of vanilla ice cream … 😉
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