Aprikosenkuchen is a seasonal treat in parts of Europe and they are many recipes using fresh apricots. This cakes makes a great addition to a picnic, potluck luck or afternoon snack. Only your fingers are need to eat these little morsels. —Sunnycovechef
15 to 16 pieces with an apricot in the center
small pieces of marzipan ( the size of an apricot pit)
eggs, separated, at room temperature
1 ½ cups
all purpose flour
butter at room temperature
a pinch of salt
In This Recipe
Position a rack in the lower third of the oven and preheat to 350 degrees. Grease an 8-by 11-inch baking pan.
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.
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.
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.
Cool the cake and cut pieces with an apricot in the center.