Apricot cake

The "equilibrium" apricot cake from Countess Sophie.
Very easy to prepare and always delicious!


Ingredients:

3 whole eggs (approx. 180 gr) /// 180 gr butter /// 180 gr sugar /// 180 gr flour /// 18 apricots /// pinch of salt, grated lemon zest


• Break the eggs and beat with the sugar until foamy. Add the softened butter.
• Finally, mix in the flour, salt and lemon zest.
• Butter the cake tin or springform pan and spread the batter well in it.
• Cut the apricots in half and press them into the batter with the soft side facing up
• Bake at 170 °C for about 20 to 30 minutes - the edges should be crispy. \\\


Tastes best lukewarm, of course!

Enjoy!