Dutch Apricot Cake with Lavender

For the shortcrust pastry prepare all the ingredients cooled and quickly together. Wrap the dough in cling film and rest in the refrigerator for at least 30 min. Line a 26 cm dia. cake springform pan with 2/3 of the shortcrust pastry and with a 2 cm high rim. Prick several times with a fork.

For the filling, melt butter in a saucepan and cool a little. Beat egg yolks, apricot liqueur and sugar until creamy.

Fold in butter, lemon zest, vanilla pulp and almond kernels.

Fold snow with sifted flour and baking powder into the mixture.

Cake structure: Spread the apricot jam evenly on the raw short pastry. Now spread the filling evenly on top. Roll out the leftover dough to a thickness of 3mm and cut out small flowers and place them on the almond mixture. Brush with a little bit of melted butter.

Sprinkle a few lavender flowers on the cake. Bake in the heated oven at 180 °C top/bottom heat for about 45 min. Now turn off the stove and leave the cake in the oven for another 10 min.

Tip: The cake tastes best after one or two days when the different flavors have combined well.

Serve: It goes very well with whipped cream refined with bourbon vanilla sugar and apricot liqueur.

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Tip: Always use aromatic spices to refine your dishes!

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