Apricot Cake

Grease a 26-centimeter diameter tart pan.

Wash and pit the apricots and cut them in half.

Cream the butter with the powdered sugar, vanilla sugar and lemon zest and gradually beat in the yolks.

Beat the egg whites with salt until creamy and fold carefully into the butter-yolk-sugar mixture, alternating with the sifted flour.

Pour into the tart pan, smooth out, top with the halved apricots and bake for about 40 minutes at 180 °C until golden brown,

Sprinkle the cooled apricot cake with powdered sugar.

Preparation Tip:

You can also prepare the apricot cake with cherries, pears or plums, depending on the season. If you do not have a tart pan available, just use a baking tray.

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