Apricot cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the dough. Whip the egg yolks with salt, 80 g sugar and 1 tablespoon warm water to a white cream, stir in nougat cream. Beat the egg whites with the remaining sugar until stiff, place on the egg yolk mixture. Sift the flour and starch over it and fold in with a large whisk. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and smooth it down.

2. 2

   Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-35 minutes. Let it cool down. Cut the sponge cake 2x horizontally. Drain the apricots, collecting 175 ml fruit juice. Cut 2 apricot halves into 14 slices, dice another 2 halves. Cover the lower base with the remaining fruit halves. Boil up the fruit juice with lemon juice. Mix the cake glaze with 4 tablespoons of water, stir into the syrup, bring to the boil and pour over the fruit. Put them in a cold place. Whip the cream with vanilla sugar and cream firmer until stiff. Mix 1/3 of the cream with apricot cubes, spread on the 2nd cake base, cover with the 3rd, assemble the cake. Spread the cake with cream.

3. 3

   Mix the cake glaze with 4 tablespoons of water, stir into the syrup, bring to the boil and pour over the fruit. Put them in a cold place. Whip the cream with vanilla sugar and cream firmer until stiff. Mix 1/3 of the cream with apricot cubes, spread on the 2nd cake base, cover with the 3rd, assemble the cake. Spread the cake with cream. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with it. Sprinkle the cake rim with chocolate shavings. Decorate the surface with apricot wedges, pistachios, Easter eggs and marzipan rabbits

4. 4

   Preparation time: 1 hour

Nutrition Facts

KCAL
290 kcal

CARBS
31 g

FATS
15 g

PROTEINS
5 g