Gâteau autrichien aux abricots (Marillenfleck)
Marillenfleck Dites-le : MAH-ril-len-fleck
Le Marillenfleck est un gâteau d'été autrichien bien-aimé, composé de juteux abricots frais nichés dans une tendre génoise au beurre. Populaire dans toute l'Autriche, en particulier dans la région de Wachau connue pour ses abricots, il est un incontournable des cuisines familiales et des cafés pendant la saison des abricots. Le contraste entre le fruit sucré-acidulé et le léger gâteau parfumé à la vanille en fait un dessert irrésistiblement simple mais spécial. Servi tiède ou à température ambiante, il capture l'essence de la pâtisserie maison autrichienne.
Gâteau autrichien aux abricots (Marillenfleck)
Marillenfleck
Se prononce MAH-ril-len-fleck
- Pour
- 8
- Préparation
- 20 min
- Cuisson
- 45 min
- Total
- 1 h 5 min
- Niveau
- Facile
Aussi sans noix.
Allergènes : contient gluten, lait, œuf. Vérifiez les étiquettes des ingrédients emballés.
Ingrédients
Les quantités sont ajustées. Les temps de cuisson et les tailles de plats restent les mêmes.
Méthode
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and ¾ cup sugar with an electric mixer until pale and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix just until combined.
Spread the thick batter evenly into the prepared pan. Arrange the apricot halves cut-side up on top of the batter, pressing them in slightly.
Sprinkle the 2 tablespoons of sugar evenly over the apricots and exposed batter.
Bake for 40–45 minutes until the cake is golden brown, the edges are pulling away from the pan, and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 15 minutes, then remove the ring and cool completely. Dust with powdered sugar if desired.
Variantes régionales
In some Austrian households a streusel topping is added before baking for extra crunch. Plums (Zwetschkenfleck) or cherries are popular substitutions when apricots are out of season.
Notes du cuisinier
- Choose ripe but firm apricots so they hold their shape during baking.
- The cake is best the day it is baked but keeps well covered at room temperature for up to 2 days.
- If apricots are very tart, increase the sprinkling sugar to 3 tablespoons.
Servir avec
Whipped cream or vanilla ice cream; traditionally enjoyed with coffee.
Préparation à l'avance et conservation
Can be baked a day ahead and stored covered at room temperature. Reheat slices gently in a low oven if desired.
