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This cake has been named after calculation of the price for all ingredients. It’s certainly not a cheap one, but very tasty, nutritious and safe for small kids, but also for the coffee time.
Preparation time 35 minutes .. Baking 35 + 5 minutes
INGREDIENTS .. tart of 30 x 39 cm
- 1 kg fresh apricots, cut into small pieces
- 250 g red berries
- 9 eggs
- 450 g + 3 tbsp sugar
- 250 g soft butter
- 2 sachets vanilla sugar
- 1 sachet baking powders
- pinch of salt
- 325 g flour
- 50 g cornstarch
- 1 tbsp lemon juice
- icing sugar
PREPARATION
Wash the fruit, let the berries drain and cut the apricots into small pieces. Grease a baking sheet with butter and sprinkle with flour.
Split 5 eggs and put the egg withs cold away. Beat the butter with 200 g sugar, vanilla sugar and a pinch of salt creamy. Beat the 5 egg yolks and 4 eggs one at a time into the mixture. Mix the flour with cornstarch and baking powder and stir briefly in portions into the dough.
Flatten the dough into the pan. Divide the apricot and red berries over the dough and sprinkle with 3 tablespoons sugar. Bake in a preheated oven at 175°C (fan oven 150°C) about 35 minutes. Remove the cake from the oven and increase the temperature to 250°C (fan oven 225°C).
Beat 5 egg whites with lemon juice and remaining sugar until meringue. Fill the piping bag with a large nozzle with meringue and spray ca.24 tufts on the cake. Turn the cake right in the oven and bake for another 5 minutes until meringue is golden brown.
Allow to cool and sprinkle with icing sugar before serving.
The sour taste of the fruit is perfectly balanced with sweet meringue. And the tart will taste surely delicious also with gooseberries.
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