Apricot Wholemeal Cake

A simple but delicious cake recipe:

Beat eggs, egg yolks and honey until warm and cooled to a white creamy consistency. Then melt the butter, mix the whole spelt flour and baking powder. Butter the fruit cake pan and sprinkle with flour. Add the whole spelt flour mixed with baking powder and the melted butter to the beaten egg-honey mixture and fold it in carefully. Pour this mixture into the buttered and floured fruit cake pan and bake at 180 °C for about 20 minutes.

After baking, cool the dough a little bit and turn it out of the pan while it is still lukewarm and cool it completely.

Cut 3 apricots into 4 pieces each and set aside for garnish. Cover the base with the remaining fruit. Mix the cooled agar agar with the apricot juice and bring to a boil, stirring throughout. Spread the still-hot glaze evenly over the fruit until set.

Whip the whipped cream and use a piping bag to pipe dots of cream evenly and irregularly over the cake. Place a piece of apricot on top of each dollop of cream.

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