Ingredients
- 10 bundt (pan)
- 5 apricot (halves)
- 5 whites of eggs
- 3 rounded tablsepoons
- 3/8 meringue mixture the batter to lighten it (into)
- 200 gr granulated sugar
- 200 gr confectioners sugar
- 150 gr granulated sugar
- 130 gr sifted flour
- 60 ml water
- 50 gr sugar
- 30 ml sqeezed lemon juice (freshly)
- 18 gr poppy seeds
- 5 gr baking powder
- 4 gr vanilla extract
- 1 gr salt
confectioners' sugar. Set aside for 5 minutes. Remove cake from the pan, place on the rack over a pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.
