Apricot Meringue Cake

Name: Apricot Meringue Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 ml Milk; 10 g fresh yeast; 250 g Flour; 250 g Sugar; 25 g Butter or margarine; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 2 TABLESPOONS Breadcrumbs; 1 can(s) (425 ml) Apricots; 200 g Schmand; 35 g Cornstarch

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 ml Milk
10 g fresh yeast
250 g Flour
250 g Sugar
25 g Butter or margarine
2 packages Vanillin sugar
7-10 Tbsp Salt
4 Eggs (size M)
2 TABLESPOONS Breadcrumbs
1 can(s) (425 ml) Apricots
200 g Schmand
35 g Cornstarch

Directions

1
Warm up the milk. Crumble yeast into it, stir. Pour the flour into a bowl and make a depression in the middle. Sprinkle 50 g sugar on the flour rim. Pour yeast milk into the hollow, dust with some flour.
2
Cover and leave to rise in a warm place for about 15 minutes. Melt the fat. Add fat, 1 packet of vanilla sugar, 1 pinch of salt and 1 egg to the pre-dough. Work into a smooth dough with the dough hooks of the hand mixer.
3
Cover and leave to rise again for about 40 minutes. Grease a springform pan (24 cm Ø). Put the dough into the form, press it smooth, press the rim up about 1 cm. Sprinkle the dough base with breadcrumbs. Place the apricots on the dough with the convex side up.
4
Separate 3 eggs. Mix the egg yolks, 50 g sugar and 1 packet of vanillin sugar until creamy. Mix sour cream and starch and stir into the mixture. Spread the glaze over the apricots. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for about 35 minutes.
5
In the meantime, beat the egg whites until stiff, adding 150 g sugar. Take the cake out of the oven and spread the beaten egg white on top. Bake the cake at the same temperature for another 10 minutes.