Ingredients
Apricot Filling
- 500 grams (1 pound) apricots
- 200 grams (1 cup) sugar
- Juice of 1 lemon
Cake Layers
- 4 egg yolks
- 200 grams (1 cup) sugar
- 200 grams (1 cup) butter, softened
- 200 grams (1 cup) sour cream
- 1 teaspoon baking soda, dissolved in lemon juice
- 500 grams (4 cups) flour
Merengue Frosting
- 4 egg whites
- 200 grams (1 cup) sugar
Equipment
- Blender
For blending the apricots and sugar into a smooth filling. High speed settings work best!
- Mixing Bowls
You'll need a few mixing bowls for separating eggs and blending ingredients. Ensure they're clean and dry for the best results.
- Electric Mixer
An electric mixer will help you achieve the perfect consistency for both the cake batter and the meringue frosting.
- Baking Trays and Parchment Paper
Line the trays with parchment paper to ensure your cake layers bake evenly without sticking.
- Oven
Preheat your oven to 180°C (350°F) to bake your cake layers to golden perfection.
Instructions
Step 1
Prepare Apricot Filling
Step 2
Prepare Cake Layers
Step 3
Assemble the Cake
Servings
🎂 Elegant Celebration: Place your cake on a beautiful cake stand and garnish with fresh apricots and a sprinkle of powdered sugar for a sophisticated look. This makes for a stunning centerpiece at any bridal shower or birthday party.
🍨 With a Scoop of Ice Cream: Serve a slice of this tender cake with a scoop of vanilla or apricot ice cream. The combination of warm cake and cool ice cream is simply irresistible.
🥂 Tasty Brunch Dessert: Pair your Lemon Apricot Cake with a cup of hot coffee or a glass of sparkling mimosa. The citrusy notes of the cake are a perfect match for a late morning treat.
Remember, the best part of this cake is sharing it with those you love. Enjoy every bite! 😋
Variations
🌱 Vegan Version:
- 🔄 Replace the egg yolks with 4 tablespoons of flaxseed meal mixed with 9 tablespoons of water. Let it sit for 10 minutes to thicken.
- 🔄 Use vegan butter and sour cream alternatives to maintain the richness of the cake.
- 🔄 For meringue frosting, substitute the egg whites with aquafaba (the liquid from a can of chickpeas) and beat with sugar until peaks form.
🌾 Gluten-Free Option:
- 🔄 Swap the regular flour with a high-quality gluten-free flour blend. Almond flour can also be a great choice for a nutty twist.
Now you can enjoy this delicious cake, whether you're vegan or gluten-free! 🥳
Faq
- What if I don't have a blender?
If you don't have a blender, you can finely chop the apricots and cook them down with sugar until they're soft enough to mash with a fork.
- Can I use a different fruit for the filling?
Absolutely! Feel free to substitute apricots with peaches, berries, or even apples. Just adjust the sugar content to taste.
- How do I prevent my cake layers from sticking?
Make sure to line your baking trays with parchment paper and lightly grease them. This will ensure your layers come out cleanly.
- Can the cake layers be made in advance?
Yes, you can bake the cake layers a day ahead. Just wrap them in plastic wrap and store in an airtight container to keep them fresh.
- Is there a way to make the meringue frosting more stable?
Adding a pinch of cream of tartar while beating the egg whites can help stabilize the meringue, making your frosting even fluffier and more resilient.
- Can I use a different type of sugar for the meringue?
Yes, superfine sugar works best for meringue, but you can also use granulated sugar. Just make sure it's fully dissolved to avoid a gritty texture.
