Apricot Cake

For the apricot cake, grease a springform pan (26 cm diameter) with butter and sprinkle with flour. Preheat oven to 170° C top/bottom heat, wash apricots, pat dry, halve, core and cut into wedges.

Sift flour with cornstarch and separate eggs. Mix yolks, vanilla sugar, 1 pinch of salt, grated lemon peel and grated marzipan until smooth. Add butter and mix until well creamy (food processor 5 minutes, hand mixer 10 minutes).

Beat egg whites with 1 pinch of salt and sugar until creamy. Stir one third of the snow into the marzipan mixture. Gently fold in remaining snow and flour mixture. Pour the mixture into the mold, spread evenly until smooth and top with the apricots. Press apricots lightly into the batter.

Bake the cake for about 55 minutes on the middle rack, remove from the oven, cover with a kitchen towel and let cool in the mold. Bring the jam to the boil, stir until smooth, spread a thin layer on the surface of the cake and leave to cool. Remove the apricot tart from the mold and serve.

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