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Ingredients

Adjust Servings:
200 g flour
200 g butter, softened
200 g powdered sugar
5 eggs, separated
0.5 package baking powder
1 package vanilla sugar
1 lemon/lime zest
2 tbsp lemon juice
500-700 g apricots
30 ml orange liqueur
Marillenkuchen – Austrian Apricot Cake

Marillenkuchen – Austrian Apricot Cake

Features:
  • Vegetarian
Cuisine:
  • 70
  • Serves 6
  • Medium

Ingredients

  • 200 g flour

  • 200 g butter, softened

  • 200 g powdered sugar

  • 5 eggs, separated

  • 0.5 package baking powder

  • 1 package vanilla sugar

  • 1 lemon/lime zest

  • 2 tbsp lemon juice

  • 500-700 g apricots

  • 30 ml orange liqueur

Directions

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The Viennese are huge lovers of apricots. They are especially proud of the apricots bred in the Wachau – a picturesque valley along the Danube located 80 km upstream of Vienna, between the towns Melk and Krems. It is always mentioned in restaurant menus if apricots were bred in the Wachau. The apricot is the main ingredient of kompot, schnapps, liqueur, jam, sauce, nectars, and fillings for buns and petties.

Austrian  Marillenkuchen

The classic of Austrian pasty is Marillenkuchen – an apricot cake. It is baked at confectioneries and homes, served at restaurants and cafes as a dessert. You can find it here all year round: in summer it is baked with fresh apricots, in winter – with canned.

As its always the way with traditional dishes, there are tons of ways to make it. I suggest you make a traditional Marillenkuchen, I like it the most. The delight of the apricot cake lies in a perfect combination of sweet and fragrant pastry, which is enhanced by lemon or lime zest and orange liqueur, and sour sweet apricots. And it’s extremely easy to prepare!

I recommend!

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Steps

1
Done

Preheat the oven to 170 degrees Celsius.

2
Done

Mix the sieved flour with baking powder.

3
Done

Separate the eggs. With a mixer, beat the yolks, butter, powdered sugar, lemon juice and zest until white and fluffy creamy consistency forms. Add the orange liqueur (I use Cointreau) and mix with a mixer until smooth.

4
Done

Beat the egg whites with a pinch of salt until stiff.

5
Done

With a spatula, fold the whites into the yolk mixture. You will notice that the mixture isn’t smooth, but don’t worry. Don’t mix with a mixer too hard otherwise the fluffiness may disappear and the cake might not puff up.

6
Done

With a spatula, fold in flour. The mixture will become smooth. As soon as all the flour is folded in and the mixture is smooth – stop mixing. The batter is now soft, fluffy and thick enough resembling butter cream.

7
Done

With a spatula, transfer the batter into a baking dish.

8
Done

Cut the apricots in halves, remove pits and arrange, cut side up, on top.

9
Done

Bake at 170 degrees Celsius for 45-50 min. The cake should puff up and become golden brown. Use a toothpick or a match to check for doneness – it should be dry.

10
Done

As soon as the cake is done, turn off the heat, slightly open the door and let the cake chill in the oven for 15 min. Then take it out and let chill to room temperature.

How to serve:

Serve sprinkled with powdered sugar

How to keep:

Can be kept at room temperature for 1-2 days.

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