A perfect and light cake that you can't go wrong with. Instead of apricots, you can use other fruits, such as apples, peaches or any other seasonal fruit.
ingredients:
- 13 apricots
- 230 grams of sugar
- 8 grams of vanilla sugar
- 60 g butter
- 6 eggs
- 200 g of flour
- If desired, you can add 50 ml of oil or butter
<strong>Preparation: </strong>
Cut 13 medium-sized ripe apricots in half and place them in a round cake tin with a hole at the bottom. Add half the amount of sugar and butter, then leave the tray aside.
Separate the whites from the yolks and use 6 large eggs. Beat the egg whites until stiff (with a hand mixer) with a pinch of salt and the rest of the sugar plus a packet of vanilla sugar.
Add the egg yolks one at a time and continue to mix with the mixer until everything is whipped. Gradually add the flour and mix with a wire.
Pour the mixture over the apricots. Place in the oven heated to 180 degrees for 35 minutes. When it's ready, run a knife over the edge of the pan to make it easier to remove the cake and turn it upside down onto a round plate.
Sprinkle vanilla with powdered sugar. You can serve immediately.
Bonus video:
