Sponge Curd Apricot Cake

To make the sponge cake, first prepare the sponge dough. To do this, beat the eggs with the sugar for several minutes with a mixer until foamy.

Mix the flour with the baking powder and fold into the egg mixture. Preheat the oven to 160 °C bottom/upper heat.

For the curd mixture, combine all ingredients in a bowl and mix until it becomes a homogeneous mass.

Line a baking tray with baking paper. Spread the sponge mixture on it and then pour the curd mixture evenly over it. The sponge mixture then covers most of the curd mixture.

Bake the cake on the middle shelf for about 40 minutes. For the topping, boil the apricots briefly in a pot with about 1 l of water and then put them in a sieve to drain.

Mix the cornstarch with a little water (4-5 tablespoons) in a glass or milk shaker and then add to the remaining water or 1 l of apricot juice, stirring constantly.

Bring everything to the boil again and simmer for about 1 minute, so that when it cools down, a firm jelly can be formed. Once the cake has cooled a bit, spread the apricots evenly over the cake. Finally, empty the jelly over the fruit and let it set.

Serve the sponge-curd apricot cake.

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