Apricot Flummery Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add 150 g sugar and vanillin sugar. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Pour the mixture onto an oven pan lined with baking paper (approx. 32 x 38 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

2. 2

   Remove the sponge cake from the oven, place on a cake rack and let it cool down for about 30 minutes. In the meantime, wash the apricots, rub dry, halve and stone them. Sort the currants and remove the berries from the panicles. Beat the egg whites with the whisk of the hand mixer until stiff. Put them in a cold place. Bring milk, salt, 4 tablespoons sugar and vanilla sugar to the boil. Sprinkle in semolina and let it simmer for about 5 minutes at low heat while stirring. Remove semolina from the stove and fold in beaten egg white. Sprinkle sponge evenly with apricot liqueur. Add semolina and smooth down. Cover evenly with fruit and let it cool down.

3. 3

   Bring milk, salt, 4 tablespoons sugar and vanilla sugar to the boil. Sprinkle in semolina and let it simmer for about 5 minutes at low heat while stirring. Remove semolina from the stove and fold in beaten egg white. Sprinkle sponge evenly with apricot liqueur. Add semolina and smooth down. Cover evenly with fruit and let it cool down. In the meantime heat up the apricot jam in a pot. Pass through a sieve and brush the fruits with it

Nutrition Facts

KCAL
150 kcal

CARBS
26 g

FATS
3 g

PROTEINS
4 g