- 6 eggs
- 200 g sugar
- 270 g flour
- 60 ml oil
- a pinch of salt
- 1 packet vanilla sugar
- 500–600 g apricots (pitted)
- powdered sugar – optional
Use ripe, sweet apricots. Remove the pits and let them drain in a strainer. Cut into small pieces or halves based on your preference.
Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with salt and vanilla sugar until foamy and fluffy.
Gradually add granulated sugar while continuing to mix. Beat until stiff peaks form and the sugar is completely dissolved into the meringue mixture.
Reduce mixer speed and slowly incorporate the oil, followed by the egg yolks. Mix gently until the yolks are fully blended with the meringue.
Sift flour over the mixture. Gently fold it in using a spatula, with slow upward motions to keep the batter airy and well mixed.
Prepare a 20×30 cm baking tray lined with parchment paper. Spoon half the batter into the tray and level it gently with a spatula.
Scatter half of the apricot pieces over the batter, making sure they are spread evenly across the entire surface for balanced fruit distribution.
Carefully spoon the remaining batter over the fruit layer. Smooth it gently, then add the rest of the apricot pieces evenly on top.
Bake in a preheated oven at 170°C (340°F) for 30–35 minutes or until golden and it passes the toothpick test in the center.
Let the cake cool completely before slicing. Dust with powdered sugar if desired and serve. Store leftovers in an airtight container for freshness.
