German Apricot Cake Recipe

Name: German Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 apricots; 16 small pieces of marzipan ( the size of an apricot pit); 5 eggs, separated, at room temperature; 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla; a dashes of salt; ¼ tablespoons butter at room temperature; 1 cup sugar; 1 lemon; a pinch of salt

Servings: persons

8 apricots
16 small pieces of marzipan ( the size of an apricot pit)
5 eggs, separated, at room temperature
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
a dashes of salt
¼ tablespoons butter at room temperature
1 cup sugar
1 lemon
a pinch of salt

1
Position a rack in the lower third of the oven and preheat to 350 degrees. Grease an 8-by 11-inch baking pan.
2
Sift together the flour, baking powder and salt. In a mixer beat the butter until smooth, slowly add the sugar and beat until fluffy, about three minutes. Add one egg yolk at a time, again beating until the mixture turns fluffy, occasionally scrapping down the sides of the bowl. Add the lemon juice, zest and vanilla. Add the flour mixture stirring as little as possible.
3
In a separate bowl beat the egg whites until stiff. Using a wooden spoon incorporate half of the egg whites into the dough and then the rest. Pour dough into prepared pan.
4
Cut apricots in half, discard the pit and replace with a small piece of marzipan. Put the half apricot with the skin up onto the cake. Bake for about 30 minutes. Check the cake by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is done.
5
Cool the cake and cut pieces with an apricot in the center.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 apricots, 16 small pieces of marzipan ( the size of an apricot pit), 5 eggs, separated, at room temperature, 1 1/2 cups all purpose flour, and more.

Yes, German Apricot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Apricot Cake

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