Apricot cake with a meringue topping

Apricots in all kinds of variations—simply delicious. I especially love baking from the cookbook by the Lower Austrian farm women, “Mehlspeisträume”. Today you’ll find an apricot cake topped with a meringue cap.

Ingredients for one tray of cake: 280 g butter, 200 g sugar, 3 whole eggs, 4 egg yolks, 280 g flour, 2 knife tips of baking powder

for topping: halved apricots or other fruit of your choice.

Meringue topping: 4 egg whites, 150 g icing sugar

PREPARATION:

Cream the butter and sugar until fluffy, then beat in the eggs and yolks one by one. Mix the flour with the baking powder and fold it in. Spread the batter onto a baking tray lined with baking paper and arrange the halved apricots on top. Bake in the oven at about 200°C until golden.

In the meantime, beat the egg whites with powdered sugar until stiff. Take the tray out of the oven and carefully spread the meringue over the apricots. Slide the tray back into the oven and finish baking at 200°C until lightly browned.

Wishing you every success—and enjoy your meal. Hope you love it. From the bottom of my heart, I wish you a lovely, sunny weekend. Yours, Katharina from Zittrauerhof in the Gastein Valley. Until next time with our farm stories.