☉ Combine the whole eggs with a part of granulated sugar (60 g) and beat with a fork.

☉ Mix spelled flour with baking powder and gradually work it into the egg mousse. At the end, add 2 tbsp of olive oil. Grease a smaller cake tin (diameter 22 cm) with oil and line the bottom with baking paper. Fill with the mixture and transfer in an oven heated to 175 °C. Bake for at least 15 minutes and then let cool.

☉ Pit and slice the apricots. Transfer to a smaller saucepan, add juice from half a lemon, granulated cane sugar (30 g) and 2 tbsp of water. Bring to a boil, do not stir unnecessarily and boil only briefly (5 minutes). Then drain the fruit and let it cool completely.

☉ In a bowl, mix the mascarpone with two tbsp of powdered sugar and a teaspoon of vanilla powder. Lightly mix in the whipped cream. Spread the cream on the cake base, cover it with pieces of fruit and pour the sauce over it. Leave in the fridge for at least 2 hours.

☉ NOTES: A light yet hearty dessert with a juicy sponge base and fresh cream frosting. Store it in the fridge, ideally covered in a cake tin or wrapped.

🍽 8 ⏱ 30 MIN

🛒 shopping list:

☉ apricots 500 g

☉ plain white spelt flour 90 g

☉ baking powder 1/2 tbsp

☉ eggs 2 pcs

☉ olive oil 2 tbsp

☉ (cane) sugar 90 g

☉ (cane) powdered sugar 2 tbsp

☉ lemon 1 pc

☉ mascarpone 250 g

☉ whipping cream 200 ml

☉ vanilla extract / ground vanilla 1 tsp