Aprikosenkuchen is a seasonal treat in parts of Europe and there are many recipes using fresh apricots. I put a little piece of almond paste in each apricot half to add some richness and flavor but you can be creative and add something else instead. This cake makes a great addition to a picnic, potluck or afternoon snack. The marzipan adds a wonderful flavor to it. Only your fingers are needed to eat these little morsels.
You get 16 pieces with an apricot in the middle .
15 to 16 pieces with an apricot in the center
16 small pieces of marzipan (optional)
14 TBS (200g) butter at room temperature
5 eggs separated, room temperature
1 ½ (200g) cup all purpose flour
1 tsp baking powder
1 tsp vanilla extract
The juice and zest of one lemon
1 cup (180g) sugar
a pinch of salt
Position a rack in the lower third of the oven and preheat to 350 degrees. Grease an 8-by-11-inch pan.
Sift together the flour, baking powder and salt. With a mixer beat the butter until smooth, slowly adding the sugar and then one egg yolk at a time until the mixture turns a pale yellow, about 5 minutes. Add the zest, lemon juice and vanilla extract. Scrap down the sides of the bowl occasionally. Add the flour mixture stirring as little as possible. Beat the egg whites until stiff. Using a wooden spoon incorporate half of the whites into the dough and then the rest. Pour dough into prepared pan. Cut apricots in half, discard the pit and replace it with a small piece of marzipan. Put the half apricot with the skin up onto the cake. Bake until a tooth pick comes out clean for about 30 minutes. Cool the cake and cut pieces with an apricot in the center as needed.
recipe by ˚sunnycovechef.com