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...  :-)

Although the language of Austria is German, there are certain words that are typically only used in Austria. The word 'Marille' is one of them. Featured in our special 'Österreichisches Wörterbuch' (Austrian dictionary) it is the equivalent to 'Aprikose', the equivalent used in the other German-speaking countries - both of course meaning 'Marillen' ;-)

Of course being Austrian, no matter what the cake or fruit is called, we like to add a dollop of 'Schlagobers' (whipped cream, and also different from the German word 'Schlagsahne') them, and this one makes no exception. This cake has always been a  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  :-)

Recipe source: My Mum's

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
Also: a 30x40cm baking tray. 

Pre-heat the oven to 175°C fan. 
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 at 175°C fan 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. Otherwise bake for a few minutes longer.

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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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
Also: a 30x40cm baking tray

1) Pre-heat the oven to 175°C fan. 

2) Prepare a baking dish: Oil a large baking tray, then dust with flour to avoid the cake from sticking, shaking off any access flour. 

3) Prepare the ingredients: Wash the apricots, then cut in half and remove the stone.

4) Beat the egg whites: 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. 

5) Cream the butter with the sugar: 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.

6) Combine the two mixes and add flour: Add the egg whites together with the flour to the butter mixture and combine well.

7) Pour mix onto baking dish: Pour the mixture into the prepared baking tray and spread out evenly.

8) Arrange apricots on top: 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.

9) Bake: Bake in the preheated oven at 175°C fan 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. Otherwise bake for a few minutes longer.

10) Serve: 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 pieces on their own  or with a dollop of whipped cream.