Apricot Cake

Preheat the oven to 160°C fan (alternatively 180°C conventional) and grease and flour a baking sheet.

Wash the apricots, halve them and remove the pits.

Separate the eggs and set aside the egg whites and yolks separately.

Beat the soft butter with 100 g sugar, the vanilla sugar and the egg yolks until creamy.

Beat the egg whites with the remaining sugar until stiff peaks form.

Mix the flour and cornstarch and gently fold them together with the meringue into the egg-yolk–butter mixture.

Spread the batter onto the prepared baking sheet and arrange the apricots on top with the cut side facing up.

Bake the cake for about 30 minutes and then let it cool.