Бисквит с летним настроением. ПАНДИШПАН С АБРИКОСАМИ

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Separate the eggs into yolks and whites.

Beat the egg whites until stiff peaks form.

In another bowl, whisk the egg yolks with sugar until pale and creamy.

Add vanilla extract to the yolk mixture and mix well.

Sift together flour, baking powder, and salt.

Gently fold the dry ingredients into the yolk mixture.

Carefully fold the beaten egg whites into the batter until just combined.

Pour the batter into the prepared cake pan.

Slice the apricots in half and arrange them on top of the batter.

Bake in the preheated oven for 25-30 minutes, or until golden and a toothpick comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely.

Dust with powdered sugar before serving.

Equipment Needed

Dietary

Allergens