Name: Apricot squares with coconut meringue: A fluffy pastry-shop-style dessert
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 16
Ingredients: 6 egg yolks; 360 g all-purpose flour; 150 g butter (softened); 130 g powdered sugar; 1 teaspoon vanilla extract; finely grated zest of 1/2 lemon; 200 ml milk; 2 teaspoons baking powder; 1 can apricot compote (well drained); 6 egg whites; 180 g powdered sugar; 100 g grated coconut; a pinch of salt

Preheat the oven to 180 °C. Line a 30 × 40 cm baking tray with baking paper or lightly grease and dust with flour.

Beat the softened butter with the powdered sugar until light and fluffy. Gradually beat in the yolks and vanilla extract. While stirring constantly, pour in the milk and at the same time add the sifted all-purpose flour mixed with the baking powder and lemon zest. A smooth, medium-thick batter will form.

Spread the batter evenly on the prepared tray. Let the apricots from the compote drain thoroughly, cut them into smaller pieces if necessary, and distribute them evenly over the surface of the batter.

Place the cake in the oven and bake for about 20 minutes, until the batter firms slightly and begins to turn golden.

Meanwhile, whisk the egg whites with a pinch of salt to soft peaks. Gradually add the powdered sugar and whisk until stiff, glossy peaks form. Finally, gently fold in the grated coconut.

Remove the baked base from the oven and spread the coconut meringue evenly over it. Reduce the oven temperature to 150 °C and return the cake. Bake for another 15–20 minutes, until the meringue acquires a light golden color.