25 June 2012

AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE

AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
A quick and easy every-day cake, delicious, fresh and light, and best with stone fruit such as apricots, plums or cherries. Or even with grated apples. It's the combination of sweet and fluffy cake and lightly sour fruit, plus the fact that there is actually a lot of fruit, that makes this such a great summer cake. I always find that apricots, or 'Marillen' as we call them in Austria, are something so typical for Austria, just to think of the famous Marillenknödel (apricot dumplings) or 'Marillenschnaps', an apricot-flavoured brandy in a beautiful apricot-shaped bottle, produced in Austria mainly in the famous Wachau region. Yes, we Austrians do like our Schnapses, and no, I do not own any Bailoni shares...   :-)   
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
The word 'Marillen' is actually one of not so many words in our language and featured in our special 'Österreichisches Wörterbuch' (Austrian dictionary), that is different from the word 'Aprikosen' used in other German-speaking countries.
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Of course being Austrian, no matter what the cake is called, we like to add a dollop of 'Schlagobers' (whipped cream, and also different from the German word 'Schlagsahne') on our cakes, and this one makes no exception. This cake was standard at my parents' home in Austria, and my sister and I learned to make it when we were still kids. It is called 'Obstfleck', which literally translated means 'fruit stain', but in Austria a 'Fleck' also means something like a flat tray bake. The cake is well known in Austria, and I am sure there are many different versions of it, but this recipe is particularly good. I have never been so great with cakes, but this mixture turns out extremely light and fluffy every time. There is also a famous, more elaborate, Viennese version called 'Zwetschkenfleck' (plum tray cake) made with a  yeast dough, plums and 'Streusel' (similar to crumbles used for apple crumble) - Recipe to follow when plums are in season  :-)

Source: My Mum's
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200g butter, at room temperature
5 eggs
1 Pack Vanilla sugar
200g caster or granulated sugar
200g flour
app. 750-800g apricots
icing sugar for dusting


Pre-heat the oven to 175C. Oil a large baking tray, then dust with flour to avoid the cake from sticking, shaking off any access flour. Wash the apricots, then cut in half and remove the stone. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE 
Separate the eggs into two large bowls, making sure that non of the egg yolk drips into the egg white. In the first bowl, beat the egg whites until the mixture starts to get a little fluffy, then slowly add 100g of the sugar, beating continuously until stiff peaks form. In the second bowl, add 200g butter, the remaining 100g sugar and the Vanilla sugar to the egg yolks, then whisk until light and fluffy. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKEAUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Add the egg whites together with the flour to the butter mixture and combine well. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKEAUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Pour the mixture into the prepared baking tray and spread out evenly. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKEAUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Arrange the apricot halves on top of the cake mix. There is no need to press them inside, they will sink in when the cake rises. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Bake in the preheated oven for 15-20 mins. To check if the cake is done, insert a wooden skewer into the thickest part of the cake. It should come out clean with no bits of dough attached when removed. 
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKEAUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Dust with icing sugar and cut into small pieces. (When using grated apples or plums, dust also with a little cinnamon before or after baking.)
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE
Serve on their own or with a dollop of whipped cream.
AUSTRIAN 'OBSTFLECK' - APRICOT TRAY BAKE

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AUSTRIAN 'OBSTFLECK' - APRICOT TRAY CAKE



200g butter, at room temperature
5 eggs
1 Pack Vanilla sugar
200g caster or granulated sugar
200g flour
app. 750-800g apricots
icing sugar for dusting

Pre-heat the oven to 175C. Oil a large baking tray, then dust with flour to avoid the cake from sticking, shaking off any access flour. Wash the apricots, then cut in half and remove the stone. Separate the eggs into two large bowls, making sure that non of the egg yolk drips into the egg white. In the first bowl, beat the egg whites until the mixture starts to get a little fluffy, then slowly add 100g of the sugar, beating continuously until stiff peaks form. In the second bowl, add 200g butter, the remaining 100g sugar and the Vanilla sugar to the egg yolks, then whisk until light and fluffy. Add the egg whites together with the flour to the butter mixture and combine well. Pour the mixture into the prepared baking tray and spread out evenly. Arrange the apricot halves on top of the cake mix. There is no need to press them inside, they will sink in when the cake rises. Bake in the preheated oven for 15-20 mins. To check if the cake is done, insert a wooden skewer into the thickest part of the cake. It should come out clean with no bits of dough attached when removed. Dust with icing sugar and cut into small pieces. (When using grated apples or plums, dust also with a little cinnamon before or after baking.) Serve on their own or with a dollop of whipped cream.
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2 comments:

  1. How much is one pack of Vanilla sugar?

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    1. Brooke, thank you for visiting my page. Good point... in Austria Vanilla Sugar is available in sachets and most recipes ask for it that way, so thank you for pointing it out... It should be the equivalent of 1 tsp vanilla extract or 1.5 tsp crystallized vanilla sugar. I found a page that explains how to make your own: http://www.germancorner.com/recipes/hints/vanillasugar.html. Eva

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