Egg Liqueur Cake with Apricots

For the egg liqueur cake with apricots, beat the egg whites until stiff, add 100 g sugar. Beat the yolks with a pinch of salt for about 2 minutes at the highest speed, add the remaining sugar and continue to beat until you have a light fluffy mixture.

Add vanilla sugar and while mixing, slowly pour in the oil. Then add the eggnog, sift in half of the flour (makes the cake fluffier) and stir again briefly.

Add the mixture to the egg whites, sift in the remaining flour with baking powder and fold in very gently and as quickly as possible.

Line a greased, floured baking pan with apricots, pour the mixture over it and bake the eggnog cake with apricots in the oven at 170 °C for about 45 minutes.

Preparation Tip:

The quicker and shorter the flour and egg white mixture are stirred in at the end, the fluffier the eggnog cake will remain.

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