Filled apricot cake with meringue topping

Name: Filled apricot cake with meringue topping
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 can(s) (425 ml each; drained weight 250 g) Apricots; 175 g Butter or margarine; 350 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 225 g Flour; 75 g Cornstarch; 1 package Baking Powder; 25 ml Milk; 2 Protein (size M); 1 TEASPOON Lemon juice; 7 sheets white gelatine; 250 g Soured milk; 250 g Whipped cream; 25 g Pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 can(s) (425 ml each; drained weight 250 g) Apricots
175 g Butter or margarine
350 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
225 g Flour
75 g Cornstarch
1 package Baking Powder
25 ml Milk
2 Protein (size M)
1 TEASPOON Lemon juice
7 sheets white gelatine
250 g Soured milk
250 g Whipped cream
25 g Pistachio kernels
7-10 Tbsp Grease

Directions

1
Drain the apricots well on a sieve. Beat the fat, 150 g sugar, 1 packet of vanilla sugar, salt with the whisk of the hand mixer until foamy. Stir in the eggs one after the other.
2
Mix flour, cornstarch and baking powder, sieve onto the egg-fat mixture and stir in. Add milk and stir in. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down.
3
Place 3/4 of the apricots on top so that the opening is facing upwards. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 50-60 minutes. Beat the egg whites and lemon juice until stiff and pour in 150 g sugar, fill meringue into a piping bag with a star-shaped spout and, after about 40 minutes of baking time, spray meringue in thick tuffs onto the apricots and finish baking.
4
Take the cake out of the oven, carefully remove the edge from the rim with a sharp knife and let it cool down. Cut the cooled base horizontally once. Put the base back into the springform pan. Soak the gelatine in cold water.
5
Dice the remaining apricots. Mix apricot juice, soured milk, remaining sugar and remaining vanillin sugar. Fold in the apricot pieces. Squeeze out the gelatine, dissolve, melt and gradually stir in.
6
Put the cream in a cool place. Whip cream until stiff and fold in as soon as the cream begins to set. Pour onto the lower cake base, smooth it down and put it in a cool place for about 4 hours. Coarsely chop the pistachios and sprinkle between the meringue.
7
Before serving, place the base lid on the cake and remove from the springform pan. Makes about 16 pieces.