Apricot Cake with a Snowy Topping




Rating: 3.43 / 5.00 (111 Votes)


Total time: 45 min

Servings: 10.0 (servings)

For the dough:






For the curd filling:







For the topping:



For the snow hood:





Instructions:

For the apricot and curd cake, knead all the ingredients for the dough into a smooth shortcrust pastry. Press the dough into a greased baking pan 12 x 32 cm, prick with a fork and chill.

For the filling, mix the curd, powdered sugar, yolks, vanilla sugar and rum until creamy. Spread on the short pastry, cover with the apricot halves and bake at 200 degrees top / bottom heat for about 30 minutes.

For the snow topping, whip the egg whites with a pinch of salt until semi-stiff, add the granulated sugar and whip until very stiff. Remove the cake from the oven and spread the beaten egg whites on the curd mixture and bake at 200 degrees for another 10 minutes until golden brown.

Allow to cool in the baking pan.

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