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Countertop: I had egg whites in the freezer, but if you don't have and don't want to separate 5 eggs, you can use 8 whole eggs (7 if they are bigger) and add 2 more tablespoons of sugar. Mix the eggs together with the raw sugar until they become foam. Add vanilla and oil. Stir in the carob, ground almonds, baking powder and flour, gradually. Mix well. Beat the egg whites with a pinch of salt until they become foam. At the end, add the lemon juice, mix a little more. Foam the egg whites, put them over the above composition, mix with a silicone palette, with slow movements. Wallpaper a 24/38 cm tray with baking paper, pour half of the top composition. Put it in the hot oven, at 180 degrees, for 10-12 minutes.
During this time, get ready filling:
Apricots washed and wiped with water, cut them into quarters and discard the seeds. In a bowl put the cheese with the raw sugar, sour cream and mix them. Add eggs, starch, vanilla and mix until you get a creamy composition. Remove the top from the oven after 12 minutes, put the cheese lightly, with a spoon, level it. Pour the rest of the top composition, and place the apricots on top, with the distance between them. Put the cake back in the oven for 40-45 minutes, until the cake is well penetrated. Take the toothpick test. When ready, take the cake out of the oven, let it cool. Or portioned and served!
You can powder it with sugar first, if you want!