Sponge Cake with Apricots
Baking and Desserts • Italian
Description
Apricots can easily be replaced with apples (like in a charlotte), raspberries, black currants, or you can make a mix of available fruits.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Chocolate eggs 4 pieces
- Baking Powder 1 teaspoon
- Pitted Wild Apricots 20 oz
- Butter 0 oz
- Vanilla salt 0 oz
- Salt a pinch
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks and place the whites in the refrigerator.
Step 2
Wash the apricots, dry them; cut into half-moons and sprinkle with vanilla.
Step 3
Beat the yolks with sugar in a bowl where the dough will be mixed.
Step 4
Sift the flour with the baking powder.
Step 5
Whip the egg whites with a mixer until thick foam forms, adding a pinch of salt (so that a peak stands up).
Step 6
Gradually mix in the flour and egg whites into the yolks with sugar, one tablespoon at a time. Stir gently with a wooden spoon, not for long.
Step 7
Grease the baking pan with butter and sprinkle with flour. Pour in the batter and carefully place the apricots on top.
Step 8
Bake in the oven on low heat for 30–40 minutes, preheat the oven to 390°F. Do not open the oven for the first half hour!!! Check readiness with a wooden skewer.
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