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What You Need:
(To Make: 1 cake)
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4 eggs
Weight of 3 eggs in flour
Weight of 4 eggs in butter and in sugar
½ pound fresh apricots (or other fruit)
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Translate this recipe:
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| How To Cook: |
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1. Separate the eggs.
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2. Cream the butter well, add the egg yolks and sugar, and then fold in the stiffly beaten egg whites and the flour.
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3. Spread the mixture about ½ inch thick on to a greased baking tin, and over it lay halved stoned apricots at regular intervals.
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4. Bake in a hot oven (450°F) for ½ hour till set and golden-brown.
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