Grandmother’s Apricot Cake

A great cake recipe for any occasion:

(*) Cake springform pan 22 cm ø Mix flour, sugar and salt. Add the butter in flakes.

Grate everything with your fingers to a crumbly amount. Mix the egg and add it. Combine into a smooth dough, adding a tiny bit of water if necessary. Wrap in plastic wrap and rest for about thirty minutes.

Roll out the dough round and not too thin between plastic wrap.

Spread it on the buttered and floured tart springform pan, making a rim of about five cm.

Halve the apricots and cut them into shreds.

Beat the egg yolks with the sugar to a light, thick cream. Add the cream, almond kernels, rusk, cinnamon and apricots.

Whip the egg whites with the baking powder until stiff. Fold the whipped cream exactly into the apricot mixture. Pour into the mold.

Meanwhile, bake the apricot cake in the oven heated to 200 °C on the lowest rack for forty-five to fifty minutes.

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