seperate egg-white from egg yolk
Preheat oven at 180°C and spread baking paper on baking plate
Seperate egg-white from egg yolks. There are not egg yolk traces permitted, otherwise one cannot achieve stiff beaten egg-white
Tip: If one is not experienced with the seperation of eggs, it is recommendable to open each egg individually and add it step by step. In case of misfortune, only one egg is lost and not all six.
Apricot cake
500g
apricots
6
eggs
250g
butter
200g
icing sugar
50g
crystal sugar
50ml
milk
2 tablespoons of
rum
300g
flour
1 pack of
vanilla sugar
1 pack of
baking soda
1 pinch
salt
icing sugar
100g
1 serving
energy
1133 kJ
983 kJ
270 kcal
234 kcal
fat
14 g
12 g
saturated_fat
8.4 g
7.2 g
carbs
30 g
26 g
sugars
17 g
15 g
protein
4.6 g
4 g
salt
0 g
0 g
Apricot cake
description & times
The name "Marille" is only used in Austria and South Tyrol and refers to a sweet fruit, that is also known as apricot.
stone apricots
Halve apricots with knife and stone them
Tip: If fruits are too big, one can also quarter them.
stir egg yolks/sugar
stir egg yolks and sugar to a bright, creamy mass
beat egg-white to beaten egg-white
Beat egg-white to beaten egg-white
Add crystal sugar to beaten egg-white and stir everything properly. Hereby pores decrease and volume is improved.
add ingredients
mix flour with baking powder and salt
add milk and rum
fold in beaten egg-white
carefully fold in beaten egg-white into dough
spread dough
spread dough approx. two finger thick on baking plate
coat with fruits
bake it golden yellow for approx. 40 minutes
finished apricot cake
take it out, besprinkle with sugar
after cooling off, cut into biscuits
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