Apricot Flummery Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat 3 eggs, 125 g sugar and salt with the whisk of the hand mixer until foamy. Mix flour, starch and baking powder and stir alternately with 5 tablespoons of milk into the egg mixture. Pour the dough onto a greased and floured frying pan. Smooth and bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Remove the sponge cake from the oven, place on a cake rack and let it cool down for about 30 minutes.

2. 2

   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

   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
160 kcal

CARBS
28 g

FATS
3 g

PROTEINS
4 g