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Ingredients Jump to Instructions ↓

  1. 1 cup flour

  2. 8 eggs

  3. cup sugar

  4. 1 teaspoon pure vanilla extract

  5. 6 egg whites, at room temperature

  6. 11/3 cup sugar

  7. 1 tbspn butter, melted for wax paper

  8. 15 oz Can Apricot Halves in light syrup

  9. cup water

  10. 1 tspn lemon juice

  11. 1 tbsp Sugar

  12. Follow the link in the post

Instructions Jump to Ingredients ↑

  1. Line a 9×13 non-stick cake pan with wax paper. Melt 1 Tbsp butter and brush the top of the wax paper with butter.

  2. In the bowl of an electric mixer, using the whisk attachment, over high-speed, beat the egg whites and sugar together for about 6 minutes, or until stiff peaks form. It will be white and fluffy.

  3. Spread the egg whites evenly into the cake pan lined with wax paper.

  4. Bake at 250°F for 4 hours and 10 minutes.

  5. Remove from oven and remove the wax paper.

  6. Set on a tea towel and cool to room temperature. The Meringue can be left on the counter overnight, covered with a dry tea towel.

  7. Line 1 non-stick cake pans with wax paper. Use a (13×9) non-stick pan.

  8. Preheat the Oven to 350°F.

  9. Separate egg whites from yolks.

  10. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.

  11. In a large bowl, beat egg whites on high-speed until they foam and are about 3-4 times in volume (about 2½ to 3 minutes). Don’t beat too long or you will begin to lose volume.

  12. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.

  13. Place the batter into the lined cake pan and bake 22 minutes until the top is golden.

  14. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm.

  15. Use a knife to remove rough edges, than let cakes cool to room temperature.

  16. Mix all of the syrup ingredients together until sugar dissolves. Puree Remaining Apricots in a Blender.

  17. Slice the cake evenly into two layers.

  18. Place the first cake layer(with the cut side up) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.

  19. Pour half the syrup evenly over the first cake layer and spread half of the apricot puree over it.

  20. Spread about ¼ of the frosting evenly over the puree.

  21. Set baked meringue over the cake and trim it to fit evenly over the biskvit cake.

  22. Reserve Crumbs for the top of the cake.

  23. Place the meringue on top of cake and spread frosting over the top.

  24. Place the second cake on top of the meringue . Pour the second half of syrup evenly over the second cake and spread the rest of the apricot puree on the top.

  25. Frost the top and sides of the cake.

  26. Crush the meringue crumbs and Sprinkle them all over the cake. It helps to hold a spatula next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. Or you can use a fine mesh sieve if you have one for more even distribution. You may need to tilt the cake a little to cover the sides, just do this cautiously. Done.

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