Apricot Cake with Coconut Meringue

For the apricot cake with coconut meringue, first prepare the dough. Cream butter, powdered sugar, a pinch of salt and the grated lemon zest with a hand mixer until very creamy. Separate 3 eggs. Stir in the 3 egg yolks and 1 whole egg, one at a time, until well blended. Mix the flour, 4 tablespoons grated coconut, vanilla pudding powder and baking powder and fold in. Add a little milk at a time. Pour the batter into a springform pan (26 cm) lined with baking paper. Spread the apricots (also frozen) on top and bake at 180°C degrees on middle rack for about 35 minutes. For the BAISER (after 25 minutes baking time) beat the 3 egg whites with 1 pinch of salt until stiff. Slowly add 120 g granulated sugar while stirring. Continue beating until the mixture is glossy and the sugar is dissolved. Take the cake out of the oven. Spread with meringue mixture and bake for another 12 minutes until light brown. After 7 minutes, sprinkle the apricot cake with coconut meringue with 2 tablespoons of shredded coconut.

Preparation Tip:

The apricot cake with coconut meringue can alternatively be made with various berries (also frozen).

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