Biscuit with apricots
5 servings
45 minutes
Apricot sponge cake is a light, airy, and fragrant treat that pairs perfectly with the freshness of ripe fruits. Its roots trace back to Italian culinary traditions where simple yet exquisite desserts are valued. The delicate texture of the batter, complemented by sweet apricots and a hint of vanilla aroma, makes this sponge cake an ideal choice for morning tea or a cozy family dinner. The whipped egg whites give the cake its fluffiness, while the combination of sugar and vanilla adds a subtle caramel note. It can be served as a standalone dessert or enhanced with cream and nuts for a richer flavor. This dessert is easy to make yet truly elegant and will leave no one indifferent.
1
Separate the whites from the yolks and place the whites in the refrigerator.
- Chicken egg: 4 pieces
2
Wash the apricots, dry them; cut into half-moons and sprinkle with vanilla.
- Apricots: 0.5 kg
- Vanilla sugar: 10 g
3
Beat the yolks with sugar in the container where the dough will be mixed.
- Chicken egg: 4 pieces
- Sugar: 200 g
4
Sift the flour with baking powder.
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
5
Whip the egg whites with a mixer until thick foam, adding a pinch of salt (enough to have a little tail sticking out).
- Chicken egg: 4 pieces
- Salt: pinch
6
Gradually mix in a tablespoon of flour and egg whites into the yolks with sugar. Stir gently with a wooden spoon, not for long.
- Wheat flour: 200 g
- Chicken egg: 4 pieces
7
Grease the baking pan with oil and sprinkle with flour. Pour in the batter and carefully place the apricots.
- Butter: 15 g
- Wheat flour: 200 g
- Apricots: 0.5 kg
8
Bake in the oven at a low heat for 30-40 minutes, preheat the oven to 200 degrees. Do not open the oven for the first 30 minutes!!! Check readiness with a wooden skewer.