Apricot Cherry Cake | Marillen-Kirsch-Kuchen

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Yes, this is the third apricot recipe in a row, but apricot season here in Austria only last for about a month. I have to make the most out of it!

I made an apricot and cherry cake this time, using one of my mother’s recipes.  It’s a great basic cake that works very well with all summer fruits such as apricots, nectarines or berries but also apples, pears or plums can be used. Feel free to leave out the cocoa powder or add chocolate chips or nuts to the dough. There are so many options – I have been thinking about red currents and chocolate lately – maybe I should make another cake…

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Recipe | makes 1 baking tray (20-25 pieces) | preparation time 45 min

Ingredients:

  • 280g butter
  • 280g caster sugar
  • 4 eggs
  • 400g flour
  • 3tsp baking powder
  • 3tsp vanilla sugar
  • 300ml milk
  • 4Tbsp cocoa powder
  • 1kg of fruits (here cherries and apricots mixed)

Separate egg whites and yolks and beat the egg whites into stiff peaks. Mix the egg yolks together with the sugar, the vanilla sugar and the butter until creamy. Stir in the flour, the baking powder, the milk and the cocoa until well combined. Then fold in the egg whites.

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Preheat the oven to 180°C fan. Line a deep baking tray with parchment paper and spread the dough onto the tray evenly.

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Distribute the fruits (stones removed and apricots cut into quarters) on the tray and press them into the dough slightly.

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Bake for about 30 minutes, then let the cake cool down before cutting it into pieces.

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Rezept | für 1 Backblech (20-25 Stück) | Zubereitungszeit 45 min

Zutaten:

  • 280g Butter
  • 280g Kristallzucker
  • 4 Eier
  • 400g Mehl
  • 3TL Backpulver
  • 3TL Vanillezucker
  • 300ml Milch
  • 4EL Kakaopulver
  • 1kg Früchte (hier Marillen und Kirschen gemischt)

Die Eier trennen und die Eiweiß zu Schnee schlagen. Die Dotter mit dem Zucker, dem Vanillezucker und der Butter cremig rühren. Mehl, Backpulver, Kakao und Milch unterrühren und zuletzt den Schnee unterheben.

Das Backrohr auf 180°C Heißluft vorheizen. Ein tiefes Backblech mit Backpapier auslegen und den Teig darauf gleichmäßig verstreichen. Die Früchte (entkernt und die Marillen in Viertel geschnitten) darauf verteilen und leicht in den Teig drücken.

Den Kuchen 30 Minuten backen, anschließend auskühlen lassen, bevor er in Stücke geschnitten wird.

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