TARTE　AUX　ABRICOTS Moist Cake with Apricot Jam Filling

October 24, 2007 Swiss style cakes, made by mixing in meringue and the sifted dry ingredients alternately to the butter mixture. The key to making tasty cakes is a well-beaten meringue - make sure to beat the egg whites until stiff. If apricot jam is not available, you can substitute it with raspberry or blueberry jam.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Stir butter until creamy. (Photo #1) In another bowl , cream together egg yolks and 40g of the sugar. In a bowl, combine egg whites and the rest of the sugar. Beat until stiff. Stir in the egg yolk mixture to the butter. Blend well. Mix in the meringue (#3) and the sifted dry ingredients alternately to the butter mixture (#4). (Photo #2) Fill tartlet molds with the batter 1/2 full. (Photo #3) Pipe apricot jam into a swirly circle, or spread it evenly using a spoon. Pour in batter and cover the jam. Bake in a preheated oven at 180 °C (365 °F) for about 15 minutes until golden. (Photo #4) Remove the cakes from the molds while they are still hot. Spread apricot jam generously on top. Servings per Recipe Calories per Serving Ready In 4  eight 6cm tart molds  0kcal 60 minutes butter 100g  sugar 80g  whole egg 150g  cake flour 80g  almond powder 30g  apricot jam 100g  【Preparation】 - Allow butter to soften at room temperature. - Separate eggs. - Sift together flour and almond powder.