Description
Luftig-leichter Biskuitboden, zart und saftig, trifft auf sonnengelbe Aprikosen oder saftige Pflaumen. Der feine Vanilleduft harmoniert perfekt mit dem fruchtigen Belag – ein schneller Genuss, goldbraun gebacken.
Ingredients
Scale
- 300 g Zucker
- 6 Eier
- 1 Pck. Vanillezucker
- 300 g Mehl
- 100 ml Wasser
- 100 ml Öl
- 1/2 Pck. Backpulver
- Obst (z.B. Aprikosen, Pflaumen)
- 4 EL Zucker (für die Streusel)
- 4 EL Mehl (für die Streusel)
- 4 EL Margarine oder Butter (für die Streusel)
Instructions
- Begin by preparing all your ingredients. Preheat your oven to 180°C (356°F). Grease a large baking sheet or tray with butter or oil, then dust it lightly with flour to prevent sticking.
- Separate the six eggs, placing the egg whites in a clean, dry bowl and the yolks in a large mixing bowl.
- Add the 300 g sugar and 1 packet of vanilla sugar to the egg yolks. Using an electric mixer or a sturdy whisk, beat the mixture until it becomes pale, thick, and creamy—this should take about 3-5 minutes.
- Gradually pour in the 100 ml oil and 100 ml water while continuing to mix. Make sure the liquids are fully incorporated and the batter remains smooth.
- In a separate bowl, combine the 300 g flour with 1/2 packet of baking powder. Sift the flour mixture to ensure there are no lumps.
- Add the sifted flour mixture to the wet ingredients in batches, gently folding it in until everything is just combined. Do not overmix to keep the batter light.
- In the bowl with the egg whites, beat them using clean beaters until stiff peaks form. The egg whites should hold their shape when you lift the beaters out of the bowl.
- Using a spatula, gently fold the stiff egg whites into the batter in two or three additions. Be careful not to deflate the mixture; use slow, sweeping motions to keep the batter airy.
- Pour the finished batter evenly onto the prepared baking sheet, using a spatula to spread it out smoothly to the edges.
- Place the tray in the preheated oven and bake for approximately 5 minutes. The surface should begin to set but not fully bake.
- While the base is pre-baking, wash and prepare your chosen fruit (such as apricots or plums). Remove pits and cut the fruit into small, even pieces.
- After 5 minutes of baking, remove the tray from the oven. Carefully arrange the fruit pieces densely over the partially baked sponge base, covering as much surface as possible.
- Return the tray to the oven and continue baking for another 10 minutes, allowing the fruit to begin softening and the base to bake further.
- While the cake is baking, prepare the streusel topping. In a bowl, combine 4 tablespoons of sugar, 4 tablespoons of flour, and 4 tablespoons of margarine or butter (at room temperature). Rub the mixture between your fingers or use a fork until large, crumbly clusters form.
- After the 10-minute baking period, remove the cake from the oven once more. Evenly sprinkle the prepared streusel mixture over the fruit-covered cake surface.
- Return the tray to the oven for a final 30 minutes of baking. Keep a careful watch, as baking times can vary depending on your oven. The cake is ready when the streusel is golden brown and the cake base is cooked through.
- Remove the cake from the oven and allow it to cool completely on the tray. Once cooled, cut into squares or rectangles and serve. The cake should be light, airy, and full of juicy fruit flavor.
Notes
You can use a variety of seasonal fruits for this recipe, such as apricots, plums, cherries, or berries. Be sure to cut larger fruits into small, even pieces to ensure even baking. Keep a close eye on the cake during the final baking stage, as ovens may vary in temperature and baking time. For extra flavor, you can dust the finished cake with powdered sugar before serving. This cake is best enjoyed fresh but will keep in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
