Description
Der fruchtig, süße Marillenkuchen schmeckt frisch aus dem Ofen besonders gut. Hier ein Rezept für alle Naschkatzen. Schnelle und Einfache Kuchen Rezepte.
Ingredients
Scale
- 200 g Butter
- 200 g Staubzucker (powdered sugar)
- 1 Päckchen Vanillezucker (1 packet vanilla sugar)
- 1 Prise Salz (pinch of salt)
- 200 g Mehl (flour)
- 4 Eier (eggs)
- 1 kg Marillen (apricots)
- 0.5 Zitrone, Schale (zest of half a lemon)
- 1 TL Backpulver (1 teaspoon baking powder)
Instructions
- Preheat your oven to 180°C (356°F) with heat coming from above and below. Grease and flour a baking pan of your choice, such as a baking sheet or ring form, to prevent the cake from sticking.
- Wash the apricots thoroughly under cold water. Cut them in half and remove the pits. Set the halved apricots aside, with the cut sides facing up.
- Separate the eggs, placing the yolks and whites into two different bowls.
- Using a mixer or stand mixer, beat the egg whites with a pinch of salt until stiff peaks form. The mixture should be glossy and hold its shape when the beaters are lifted. Set the whipped egg whites aside.
- In a large mixing bowl, add the softened butter, powdered sugar, vanilla sugar, and egg yolks. Grate the zest of half a lemon directly into the bowl. Beat the mixture with a mixer on high speed until it becomes light, creamy, and pale in color. This will take about 3–5 minutes.
- In a separate bowl, combine the flour and baking powder. Mix well to evenly distribute the baking powder throughout the flour.
- Gradually add the flour mixture to the butter-sugar mixture, stirring gently until a smooth, lump-free batter forms. Be sure not to overmix.
- Carefully fold the beaten egg whites into the batter using a spatula. Gently incorporate the egg whites by lifting and folding the batter over them, working in batches if necessary. Continue until no streaks of egg white remain and the batter is airy and smooth.
- Evenly spread the finished batter into the prepared baking pan, smoothing the top with a spatula.
- Arrange the halved apricots, cut side up, closely together on top of the batter. Press them gently into the batter so they are slightly embedded but still visible.
- Place the pan on the middle rack of the preheated oven. Bake at 180°C (356°F) for approximately 40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
Before serving, dust the cooled Marillenkuchen generously with powdered sugar for a beautiful finish. For an extra treat, serve each slice with a dollop of freshly whipped cream (Schlagobers). This cake is best enjoyed fresh but will remain moist for a day or two if stored in an airtight container.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert 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