About this recipe:This is a German style cake traybake. It is not too sweet and you can use this recipe with other fruit as well. Try apples, pears or raspberries.
10 egg whites
140g caster sugar
10 egg yolks
360g unsalted butter, at room temperature
180g icing sugar, more for dusting
1 or 2 teaspoons vanilla extract
1/2 lemon, zested
2kg apricots, pitted and halved or quartered
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 170 C / Gas 3 and grease a baking tray with butter.
In a large bowl, beat egg whites until very stiff; gradually add the sugar. Cover egg whites and set aside in the fridge.
In a second bowl, beat butter, icing sugar and vanilla extract until light and fluffy. Add one egg yolk at a time, stirring well after each addition. Take stiff egg whites out of the fridge and carefully fold into the egg yolk mixture.
Sift flour and baking powder on top; fold in gently. Spoon cake batter onto the baking tray and smooth down with a spatula. Top with apricots (cut side up) and blueberries and bake for 45 minutes until cake is golden brown.
Cool the cake; dust with icing sugar and slice into squares or slices to serve.