Apricot cake with zabaglione

This is a great fresh apricot cake with an old-time favorite: zabaglione, with a slight twist by adding sour cream


  • 200g butter, room temperature
  • 225g caster sugar
  • 3 eggs, split
  • 200g flour
  • 2 tsp baking power
  • salt
  • 1 fresh vanillapod
  • 10 apricots


  • 2 egg yolks
  • 50g of sugar
  • 2 tblsp of white wine
  • 100g of sour cream
    Duration: preparations: 15 min., oven: 90 min.


  • Preheat the oven to 160 degrees Celcius
  • Mix the soft butter with marrow of the vanilla pod and the sugar in a mixer for a couple of minutes
  • Add the 3 egg yolks one by one, keep mixing in between
  • Gently mix the flour, baking powder and a sniff of salt through the mixture
  • In a separate clean bowl, mix the egg whites untill they are forming peaks
  • Mix the egg white mixture gently with the flour mixture
  • Put the mixture in a cake shape (I used a round cake form, about 20cm diameter)
  • Halve the apricots and place the halves on the cake mixture
  • Put the cake in the oven for about 90min, or untill the inside is dry (you can check this by sticking a chopstick in the cake – if it comes out dry, the cake is done)
  • Leave the cake to cool

Make the zabaglione just before you are going to eat the cake.

  • Get two pans ready for au bain-marie cooking. Bring water to a boil in the larger pan, and place the smaller pan on top, but ensure the water doesnt touch the smaller pan.
  • Heat the mixture of egg yolk, sugar and white wine in the smaller pan, continuously mixing by hand. After about 5-8min you can feel the egg yellow binding, and the sauce becomes thicker. Is should become a light cream.
  • Leave it to cool slighly, and mix in the sour cream

To serve

Spoon the zabaglione over the cake and decorate the cake if you like with caramelized pieces of apricot from the oven – Enjoy!