Apricot and coffee cake recipe
Apricot and Coffee Cake recipe
|3 medium||eggs, separated|
|200 g||soft butter|
|1||orange, grated peel|
|1 tsp||baking powder|
|375 g||canned apricots|
|500 g||whipping cream|
|3 tbsp||fine instant coffee powder,|
Mix together 100g of the sugar, the orange peel and the butter until creamy. Stir in the egg yolks. Whisk the egg whites with the remaining sugar until stiff. Fold the beaten egg white into the butter mixture. Fold in the sieved flour and the baking powder.
Preheat the oven to 180° C. Pour the batter into a buttered cake form and bake for 30-40 minutes. Remove from the heat and allow to cool for 10 minutes. Drain the apricots and divide 2/3 of the apricots on the cake base.
Whip the cream until stiff. Stir the coffee powder into 2/3 of the whipped cream. Spread the cake with the coffee cream and garnish with the remaining apricots and the remaining whipped cream.
ca. 20 min
ca. 40 min
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