I practically grew up with this cake - my mother has been making it every summer for years. So this recipe is an absolute classic in our family.

A simple and quick cake that can be easily varied. You can use cherries, plums, peaches or raspberries instead of apricots.

Here’s the recipe:

Preheat the oven to 170°C. Grease a cake tin with butter and dust with flour. Wash the apricots and cut them into pieces.

Separate the eggs, beat the yolks with the sugar, oil, vanilla sugar (or extract) and lemon juice until light yellow and creamy.

Mix in the flour with the baking powder, then add the milk so that the dough becomes viscous again.

Whisk the egg whites with a pinch of salt to solid egg whites and fold into the dough mixture - preferably in portions and carefully.

Pour the dough into the prepared form, top it with the fruit and put it into the oven at 170 ° C. The cake stays there for about 45 minutes. The baking time can of course vary depending on the oven.

Sprinkle with sugar to garnish.

Enjoy!