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Apricots are in high demand this summer. If you made jam or apricot jam and you have nothing to do with them, let's put them in a cake. The simplest and fastest would be the apricot pandispan. This is a classic pandispan, without baking powder, which I learned to make as a teenager.
- for the 40 cm x 40 cm tray
- 7 eggs, separate
- 7 tablespoons sugar
- 7 tablespoons flour
- 5 tablespoons oil
- 2 tablespoons homemade vanilla powdered sugar
- 500 g apricots
Preparation time: less than 30 minutes
RECIPE PREPARATION Pandispan with apricots:
Grease the pan with butter. The oven is heated to 180 C (hard)
Mix the yolks a little with the oil
The egg whites are mixed with the foam. add the sugar little by little, continuing to mix until a strong foam results. In this foam add the yolk mixture. with a spatula, stirring from top to bottom so as not to leave, add the yolks in the egg whites. then mix the flour in the same way, in two tranches.
Pour the crust into the pan and level it with a knife. put half apricots on top.
Bake the pandispan for 15-20 minutes at 180 C (or until it passes the toothpick test). take it out of the oven and sprinkle it with vanilla powdered sugar. cut the pandispan with apricots when it has cooled