Apricot Cake with Meringue Topping
ready in 1 hr 20 min.
- For the base
- 6 tablespoons butter
- ½ cup granulated sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon Baking powder
Preheat oven to 375 degrees F.
Drain the canned apricots in a strainer, but keep the juice and set aside.
Mix the butter, sugar, 2 eggs, flour and baking powder to make a smooth batter. Turn the mixture into an 11“ springform pan, greased with butter and sprinkled with breadcrumbs.
Arrange the drained apricots evenly on top of the mixture.
Mix the instant vanilla pudding according to the package instructions using the apricot juice and sugar, and pour the pudding over the apricots. Bake the cake in a preheated oven for 35-40 minutes.
While cake is baking prepare the topping. Separate the eggs into separate bowls and mix the yolks with the sugar and sour cream. Beat the egg whites until they form stiff peaks and gently fold into the egg yolk mixture.
When cake has baked for 35-40 minutes remove from oven. Spread the egg mixture on top of cake and return to the oven for an additional 15-20 minutes. Allow to cool for at least 1 hour before releasing from the springform pan. Dust with confectioner’s sugar immediately before serving.