this cake is linked to so many wonderful childhood memories… my “aunt” tante used to make it for me, because i loved it so. the fruity, juicy apricots are probably not in season just yet – but in case of an imminent craving, frozen fruit works just as well. bout of nostalgia guaranteed!
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simple apricot sheet cake[gap height=”20″]
ingredients:
500 g frozen apricots (halved and pitted) – or fresh
250 g sour cream
6 eggs – yolks and egg whites separated
230 g sugar
20 g vanilla sugar
1 tsp. vanilla extract
330 g flour
70 g almond flour
20 g baking powder
1 pinch salt
a little butter for greasing and flour for dusting the pan
confectioners’ sugar for dusting
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directions:
preheat the oven to 180 c / 350 f. grease a baking pan with flour, then line the bottom with parchment. combine sour cream, sugar, vanilla sugar and extract together with the yolks in a large bowl and mix until foamy. in another bowl, sieve together the flour, almond flour and baking powder, then add to the wet mix. whip the egg whites together with the pinch of salt until stiff, then fold into the dough. pour the dough into the pan, then layer with the apricot halves (inner side facing down); don’t press them down too much. bake for 35 minutes. let cool on a wire rack completely. dust with confectioners’ sugar and cut into squares. tastes best on the same day, but covered well it can be kept for 1-2 days.
simple apricot sheet cake[gap height=”20″]
ingredients:
500 g frozen apricots (halved and pitted) – or fresh
250 g sour cream
6 eggs – yolks and egg whites separated
230 g sugar
20 g vanilla sugar
1 tsp. vanilla extract
330 g flour
70 g almond flour
20 g baking powder
1 pinch salt
a little butter for greasing and flour for dusting the pan
confectioners’ sugar for dusting
[gap height=”20″]
directions:
preheat the oven to 180 c / 350 f. grease a baking pan with flour, then line the bottom with parchment. combine sour cream, sugar, vanilla sugar and extract together with the yolks in a large bowl and mix until foamy. in another bowl, sieve together the flour, almond flour and baking powder, then add to the wet mix. whip the egg whites together with the pinch of salt until stiff, then fold into the dough. pour the dough into the pan, then layer with the apricot halves (inner side facing down); don’t press them down too much. bake for 35 minutes. let cool on a wire rack completely. dust with confectioners’ sugar and cut into squares. tastes best on the same day, but covered well it can be kept for 1-2 days.
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