Apple-apricot cake with foam

Name: Apple-apricot cake with foam
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1.25 kg Apples (e.g. Boskop); 7-10 Tbsp juice of 1/2 lemon; 1 can(s) (850 ml; 540 g of extractable weight) Apricots; 250 g Butter or margarine; 500 g Sugar; 1 package Vanillin sugar; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Milk; 450 g Flour; 1 package Baking Powder; 50 g chopped almonds; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1.25 kg Apples (e.g. Boskop)
7-10 Tbsp juice of 1/2 lemon
1 can(s) (850 ml; 540 g of extractable weight) Apricots
250 g Butter or margarine
500 g Sugar
1 package Vanillin sugar
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Milk
450 g Flour
1 package Baking Powder
50 g chopped almonds
7-10 Tbsp Fat and flour

Directions

1
Peel and quarter the apples and remove the core. Cut apples into slices and sprinkle with lemon juice. Drain the apricots. Cream fat, 250 g sugar and vanillin sugar. Separate 6 eggs and keep the egg white. Add the remaining eggs, with the egg yolks, little by little to the fat-sugar mixture and stir in. Add salt, lemon zest and milk.
2
Mix flour with baking powder and stir in. Grease a baking tray and dust with flour. Put the dough on top and smooth it down. Spread apple slices and apricots on top, sprinkle with almonds and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 45 minutes. Then beat the egg white and gradually add the remaining sugar. Spread the apple-apricot cake evenly with the meringue and bake in the preheated oven (electric range: 225 °C/ gas: level 5) for approx. 1 minute. Results in approx. 20 pieces