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Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

Austrian apricot cake is an excellent mixture of a easy cake base, with a contact of lemon, with massive items of tender apricots nestled on high. It is a common alternative through the fruit’s season alongside espresso, and makes a scrumptious anytime deal with.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

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Apricots are a fruit that appears to be barely neglected in lots of locations, just like the US. They appear to be forgotten just a little towards peaches, nevertheless it’s a disgrace as they’re really a beautiful fruit. Sure, they make a superb jam (and style notably good in my decrease sugar apricot jam) however they’re good for greater than that.

As with numerous fruits, getting a superb ripe (and ideally native) one makes all of the distinction to snack on. However even much less good ones can work properly in cooking. That bit of warmth brings out the flavour which will get an opportunity to shine in truffles like this one. 

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

Marillen or Aprikosen?

Even if you’re a German speaker, the title will not be acquainted. “Marille” (plural Marillen) is the Austrian and Bavarian phrase for apricot, often known as Aprikose (pl Aprikosen) in different German-speaking areas.

Whereas apples are actually essentially the most grown fruit in Austria, apricots are additionally common. They’re notably well-known within the Wachau valley the place you may discover stalls promoting them on the road throughout their harvest. The truth is, the Wachau area’s apricots have EU protected origin standing.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

Some are made into jams, juice or schnapps, in addition to being loved contemporary. I at all times keep in mind being so completely happy to see them available in the market after we visited Austria after I was a baby. Austria additionally has just a few conventional recipes to rejoice them, like apricot-filled candy dumplings and this cake.

You will discover apricot cake in numerous areas of Germany as properly, however the Aprikosenkuchen in Germany is usually made with almonds. In Austria, this comparatively easy Marillenkuchen is the extra typical model.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

A easy, evenly leavened cake base

As with many German and Austrian truffles, notably these with fruit, the cake base right here is much less candy than what’s extra typical in American baking. Truly that goes for many European truffles, to be trustworthy – I’ve at all times discovered US truffles very candy in comparison with what I’m used to. 

The cake additionally solely has a comparatively small quantity of leavening in it. Some truffles, together with variations of this, truly solely use the eggs to offer any raise. This one has a small quantity of baking powder for just a little additional lightness.

Just about all variations of this add some lemon zest so as to add a pleasant brightness to the cake’s taste. Many additionally (as I’ve) add some vanilla. The standard means is with vanilla sugar however if you cannot discover any you can even use vanilla extract. Apart from that, it is a actually easy cake batter.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

Suggestions for including the apricots

In case it wasn’t apparent, the apricots are the star of this cake, so just a few tips on find out how to add them. First, decide apricots which can be ripe however not too ripe for this. A bit of underripe will work too, although they are going to be just a little extra tart.

Reduce the apricots in half following the pure line between the 2 sides alongside the skinny fringe of the stone. This fashion, the stone comes out simply and the halves are flatter. There is not any have to peel the fruit for this, simply wash properly earlier than reducing.

After getting the batter in your cake tin, simply relaxation the apricot halves on high – do not push them in. You may fear that they will not be correctly within the cake however do not: the cake rises up round them. In case you press them in, they might find yourself lined over which might be a disgrace as you’ll now not see them.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

I like to recommend sitting the apricots reduce facet up as this implies any juice that comes out of the fruit sits on high within the stone’s cavity and goes again into the fruit. If the other way up, the skins might grow to be dry and you may get uneven moisture within the cake. 

In the event that they fruit turns into dry, some individuals wish to glaze the highest of the cake with just a little apricot jam after baking. Simply gently heat the jam and brush excessive of the entire cake. One other solution to end the highest is so as to add a dusting of powdered sugar, although additionally it is good simply as it’s, in fact.

This cake, as with most, is greatest on the day it is made however will preserve properly saved lined at room temperature for a pair days.

This Austrian apricot cake is an easy mixture of a light-weight cake base and vibrant fruit nestled on the highest. It is simple to make and lets the fruit’s taste shine. It isn’t overly candy, and never too heavy. And ideal with a cup of espresso or actually any excuse.

Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

Attempt these different tasty fruit-filled truffles:

I used one among these 9 inch sq. baking tins for this recipe which labored properly (plus comes with lid for storage).

Austrian apricot cake (Marillenkuchen)

This easy cake is a scrumptious mixture of a light-weight cake base and vibrant, juicy apricots set into the highest.

Prep Time15 minutes

Prepare dinner Time40 minutes

Complete Time55 minutes

Course: Snack

Delicacies: Austrian

Servings: 16 items, approx

Energy: 142kcal

Creator: Caroline’s Cooking

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Elements

  • 8 apricots (or 6 if massive)
  • 3 eggs
  • 115 g unsalted butter 8 tablespoon (1 stick)
  • 113 g sugar ½ cup plus 1 tbsp
  • 2 teaspoon lemon zest (from round ½ – ¾ lemon)
  • 185 g all objective flour 1 ⅓ cups, plain flour
  • 2 teaspoon baking powder
  • 1 packet vanilla sugar or ¼ teaspoon extract plus 1 tablespoon additional sugar
  • 1 pinch salt

Directions

  • Wash and reduce the apricots in half, following the pure line between the 2 sides, and take away the stones. Put aside. Line a 9 in (23cm) sq. baking tin (may also use 8in/20cm sq.) with parchment and put aside.

  • Preheat the oven to 375F/190C.

  • Whisk the egg whites till they’re white and kind tender peaks.

  • In a separate bowl, cream collectively the butter and sugar. Add the egg yolks and blend in then combine within the lemon zest. If you do not have vanilla sugar, additionally combine within the vanilla extract at this level.

  • Add the flour, baking powder, vanilla sugar and salt to the butter-sugar combination. Combine the baking powder into the flour barely to assist or not it’s higher distributed, then combine all collectively so it’s mixed, however strive to not over-mix.

  • Fold the egg white into the principle batter and blend by way of. Attempt to extra fold quite than combine out all the air, however you additionally don’t desire any white streaks within the batter.

  • Pour the batter into the lined baking tin then unfold the batter to the perimeters and easy the highest.

  • Prime the batter with the apricot halves, reduce facet up so that they have just a little hole between them however are comparatively shut. Do not press the apricots in, simply sit them on high.

  • Bake within the preheated oven for round 35-40 minutes till the cake is golden on high and cooked by way of (you may check with a skewer in the course of the batter, it ought to come out clear). Permit to chill a couple of minutes earlier than reducing – you might discover it simpler to take away the entire cake utilizing the paper edges as handles first.

Diet

Energy: 142kcal | Carbohydrates: 18g | Protein: 3g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 46mg | Sodium: 16mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

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Austrian apricot cake (Marillenkuchen) – Caroline’s Cooking

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