German Apricot Cake with Meringue | Aprikosenkuchen mit Baiser

A sweet, yeasted cake base topped with fresh apricots, sliced almonds, and
crunchy meringue. This is a perfect way to use up the summer's bounty. The
apricots can be swapped with any fresh, in-season fruit.

Servings: 30 slices

Author:

Prep Time
50 minutes

Cook Time
25 minutes

Resting Time
1 hour

Course:

Dessert

Cuisine:

German

Keywords:

apricot cake aprikosenkuchen aprikosenkuchen mit baiser German Kuchen German yeast cakes marillenkuchen yeast cakes

Instructions

1 Stir together the warmed milk, yeast, and teaspoon of sugar in a medium-sized
bowl and let the mixture bloom for 5 minutes.
2 In a stand mixer with a dough hook attachment, add in the flour, salt, and
sugar. Give it a quick stir to combine and then add in the melted butter, egg,
and bloomed yeast mixture from the previous step. Mix everything on medium speed
until a smooth dough forms.
3 Remove the dough from the mixer and place it in a covered bowl until it has
doubled in size. This will take about an hour, but it can vary depending on the
temperature of the room.
4 Once the dough has doubled in size, punch it down to release the gas and then
roll it out onto a lightly floured surface. You will be rolling it out to match
the size and shape of your baking sheet (about 18×13" or 45×33 cm). When you
have a rectangle roughly the size of your baking sheet, pick up the dough
carefully by rolling it onto your rolling pin. Transfer it to your buttered
baking sheet. Then, use your hands to press the dough evenly into the corners
and edges of the pan.
5 Evenly arrange the halved apricots cut-side down on the dough and then sprinkle
them with the sugar. Sprinkle the almonds over the exposed dough base.
6 Put the egg whites into a medium-sized bowl and beat them on high speed with an
electric mixer until they become white and foamy. Begin adding in the powdered
sugar a little bit at a time and continue beating until all the sugar is
incorporated and stiff, glossy peaks have formed. Spoon the finished meringue
into piping bags fit with a fluted tip.
7 Pipe the meringue in a squiggle pattern across the top of the apricots and in
rosettes over the cake base.
8 Bake the cake at 350℉ / 180℃ for 25-30 minutes, or until the edges are golden
and the meringue is lightly toasted. Let the cake cool for 30 minutes. The cake
can be enjoyed warm or at room temperature, but be sure to eat it the day it is
made because it gets quite soggy by the next day because of the fresh fruit.

German Apricot Cake with Meringue | Aprikosenkuchen mit Baiser

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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