Brown Apricot Cake

Mix the yolks with the vanilla and 2 tablespoons of warm water until very creamy, preferably with a whisk.

Then continue to mix with honey, soy flour and cocoa until creamy, add the finely ground wheat and carefully fold in the very stiffly beaten egg whites of the 3 egg whites.

In the meantime, melt the butter in a small saucepan (but it must not be hot!) and stir it in.

Pour this batter into a buttered, flour-dusted cake pan, top with pitted apricots divided into quarters and bake for 35 minutes, first at a moderate temperature, later at medium heat.

Preparation Tip:

You can sprinkle the apricot cake with powdered sugar before serving!

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