Apricot Cake

  • 1 hour
  • 6 persons
Rated 4 out of 5


  • 4 egg whites
  • 200 g sugar
  • 200 g hazelnuts
  • 1 pack Skælskør Frugtplantage® Apricot Porridge
  • 2.5 dl whipping cream
  • 50 g chopped hazelnuts for garnish


1. Beat the egg whites until almost stiff and add the sugar a little at a time.

2. Blend the hazelnuts and gently fold into the egg mixture.

3. Divide the dough between two springform pans (Ø24 cm) lined with baking paper and buttered on the sides.

4. Bake the bottoms for approx. 35-40 minutes at 160 degrees convection oven.

5. When the bases have cooled completely, assemble the layer cake by placing a layer of apricot porridge between the two nut bases.

6. Decorate the top with whipped cream, apricot porridge and a few chopped hazelnuts.

TIP: For a creamier taste, the apricot cream can be mixed with whipped cream.


Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.