Preparation of Apricot cake
Apricots
- 750 g Apricots
For the apricot tart, wash, halve and core 750 g Apricots.
Sponge cake
- 5 eggs
- 18 dag soft Butter
- 18 dag Flour
- 15 dag Sugar
- 1 tsp Baking powder
Disconnect 5 eggs.
Stir 18 dag soft Butter with 10 dag Sugar until frothy.
Stir in the egg yolks.
Beat the egg whites with 5 dag Sugar until stiff.
Fold the snow, 1 tsp Baking powder and 18 dag Flour into the butter fluff.
Baking
Spread the dough on a baking tray lined with baking paper and smooth it out.
Place the apricots skin-side down on the pastry.
Bake the apricot cake in the oven at 180°C for 25-35 minutes.
Serve
- Powdered sugar
Cut the apricot cake into pieces and garnish with Powdered sugar.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Apricot cake photos
Beat the sugar and butter until fluffy, stir in the egg yolks
Fold the flour and beaten egg whites into the butter mixture
Spread the dough on a baking tray
Place the halved apricots skin side down on the pastry
The ready-baked apricot cake
Two pieces of apricot cake, topped with powdered sugar
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 58%
Protein 10%
Fat 31%
Fiber 5.2%
- Carbohydrates
- 22 g
- Protein
- 4 g
- Fat
- 12 g
- Fiber
- 2 g
Energy
205 kcal
858 kJ
Questions about Apricot cake
- How many kcal does Apricot cake have?
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One serving of Apricot cake provides 205 kcal.
- How many carbs does Apricot cake contain?
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One serving of Apricot cake contains 22 g of carbs.
- How much protein does Apricot cake contain?
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One serving of Apricot cake contains 4 g of protein.
- How much fat does Apricot cake contain?
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One serving of Apricot cake contains 12 g of fat.
- How much fiber does Apricot cake contain?
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One serving of Apricot cake contains 2 g of fiber.