Cake with fresh apricots
- Energy Kcal 591
- Carbohydrates g 101.3
- of which sugars g 74.8
- Protein g 8.4
- Fats g 16.9
- of which saturated fat g 9.42
- Fiber g 1.5
- Cholesterol mg 74
- Sodium mg 113
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 6
- Cost: Low
- Note 1 night of maceration of the apricots
PRESENTATION
A fresh apricot cake, I gotta say, really brings a special charm to any summer gathering. You know, inspired by the German Spiegeleikuchen, this apricot cake recipe gets its playful name from how it resembles a sunny-side-up egg. Seriously good. Thanks to the juicy apricot halves on top, the cake mimics a bright yolk. Plus, the base is delightfully moist and fluffy, crafted with yogurt and a hint of lemon zest. And every bite gives a refreshing lift and a tangy twist. And listen, the layer of silky milk cream covering the cake stands in for the "egg white"—light and smooth, almost like a cloud on your fork. Really, during the warmer months, this lighter cream is often preferred—though a rich mascarpone cream can also be used if you're in the mood for something different.
When summer arrives and apricots are at their peak, this fresh apricot cake showcases just how amazing seasonal fruit can taste. It’s super, super good for both kids and adults—whether it's for an afternoon snack or a relaxed weekend treat. In Germany, it's common to compare it with other summer sweets, like apricot and ricotta cakes, since both let the true flavor of the fruit shine through. The sweet-tart bite from the soft apricots contrasts beautifully with the gentle sweetness of the cake itself. And the creamy topping? It ties everything together. For sure.
You don’t need anything fancy—just some good fruit and simple pantry staples. Pretty simple. Suddenly, you have an easy apricot cake that looks as fun as it tastes. Some folks even call it an apricot dessert recipe that surprises everyone with its playful look and tender feel. Pair it with iced tea or coffee, or bring it to a picnic—either way, it’s a fantastic example of a summer fruit cake that’s both fresh and inviting. For real. This kind of cake fits perfectly with the season—making the most of those golden afternoons and ripe stone fruits. It captures the heart of summer in every bite.
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INGREDIENTS
- Ingredients for the base for a 10x7 inch pan
- Type 00 flour 1 cup (120 g)
- Potato starch ⅓ cup (45 g)
- Sugar ½ cup (100 g)
- Baking powder 0.9 tsp (4 g)
- Butter 6 tbsp (85 g)
- Eggs 2
- Natural plain yogurt 1.5 oz (40 g)
- Lemon peel 1
- for the milk cream
- Whole milk 2 ⅛ cups (500 g)
- Sugar 4 tbsp (50 g)
- Rice flour 3 ¾ tbsp (30 g)
How to prepare Cake with fresh apricots
To prepare the cake with fresh apricots, first start by preparing the syrup in which you will let the apricots macerate overnight. Pour the water into a saucepan, add the sugar 1 and heat everything on the stove until the sugar is completely dissolved 2. At this point, transfer the syrup into a baking dish 3.
Wash the apricots, dry them, cut them in half, and remove the pit 4. At this point, place them in the syrup with the cut side down 5 and cover everything with plastic wrap 6. Place in the refrigerator and let them macerate overnight.
At this point, start preparing the cake base 7. Place the eggs in the bowl of a stand mixer, add the sugar 7 and whisk at medium speed 8 until they are light and well-whipped 9. Meanwhile, melt the butter and let it cool slightly.
Then turn off the machine and sift the dry ingredients into the eggs: first the flour 10, then the potato starch 11, and finally the baking powder 12.
Incorporate them by folding with a spatula from bottom to top 13; then also add the now-cooled melted butter 14 and the yogurt 15.
Add the grated lemon zest 16 and mix again with a spatula until the mixture is uniform 17. Then place a 10x7 inch rectangular pastry ring on a baking sheet lined with parchment paper and pour the batter inside, leveling the surface with the spatula 28. Bake in a preheated static oven at 340°F for about 20 minutes, on the lower shelf.
Meanwhile, prepare the milk cream. First, pour the milk into a saucepan and heat it 19. In another small bowl, mix together sugar and rice flour 20 and when the milk is about to boil, pour it into the bowl while quickly stirring with a whisk 21.
As soon as you obtain a smooth mixture without lumps 22, transfer it back into the saucepan and cook, stirring with a whisk, until it thickens 23. Then transfer the milk cream into a wide, shallow dish and cover with plastic wrap in contact 24.
Once the cake is baked (always do the toothpick test to check the baking), take it out of the oven 25 and let it cool. Then transfer it to a cutting board and remove the mold 26. At this point, trim the cake using a serrated knife, removing the outer crust, both on the edges 27
and on the surface 28. Now transfer the cake back into the mold, placed on a tray lined with parchment paper. Pour the cream over the cake 29 and spread it evenly across the surface using a spatula 30.
Retrieve the apricots and peel them gently with your hands 31 and place them on the cake, spacing them apart 32. Now prepare the jelly: pour the water into a saucepan, add the sugar and the jelly mix, then turn on the heat and bring everything to a boil, stirring quickly until it is completely dissolved 33.
Let the jelly cool slightly and use it to brush the apricots 34. Let the dessert cool completely in the refrigerator, then remove the mold 35 and using a smooth-bladed knife, cut the cake 36
into 6 squares 37. Place them on a serving plate 38 and decorate with grated dark chocolate 39.