Apricot Cake – with Curd

A simple but delicious cake recipe:

(*) For a cake springform pan of 24 cm ø, drain apricots well. Set aside some for the garnish, chop the others and put them in a suitable bowl.

Put the cream (2) in a cool place.

Roll out the dough on a little flour and place it in the tart springform pan lined with parchment paper. Prick the bottom a few times and put the mold in the refrigerator.

Add sugar, semolina, curd and cream (1) to the sliced apricots form. Separate the eggs, egg yolks also in the baking dish form. Cut the vanilla pod lengthwise, scrape out the pulp with the back of a knife, add to the remaining ingredients and mix well. Whip the egg whites to egg whites and fold in. Fill into the cake springform pan. Put the bottom half in the 180 o hot oven and bake for 50-55 min.

Test the cake: Insert a wooden skewer into the cake and pull it out repeatedly. If nothing sticks to it, the cake is cooked. Cool down.

Whip the cream (2) until stiff and use as a garnish with the apricots set aside.

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