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Wash and dry the apricots, then halve them. Preheat the oven to 180°C / 365
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In a bowl, whisk powdered sugar and egg whites until stiff peaks form. The meringue is ready when it's stiff and doesn't move when you turn the bowl upside down.
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Sieve flour and baking powder together. I always add a pinch of salt.
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Cream softened butter and sugar until fluffy, then mix in the room temperature egg yolks one by one. Add vanilla sugar, grated lemon zest, and a generous splash of rum. Fold in the sieved flour and baking powder.
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Once the egg yolk-flour mixture is well combined, gently fold in the whipped egg whites by hand. Use a spatula or a large spoon and fold the egg whites from the bottom to the top until no large meringue clumps are visible. If using a mixer, ensure it runs at a very low speed.
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Finally, pour the cake batter into a rectangular baking pan (mine was 36 x 24 cm / 9 x 14 inch) or spread it on a baking sheet + adjustable frame and arrange the apricots, cut side down, on top of the cake.
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Bake at 180°C (365°F) in a preheated oven for 40 minutes. Don't forget the toothpick test. I love to serve the cake with a dusting of powdered sugar and whipped cream.