Apricot sponge cake Albaricoques con bizcocho vuelto

APRICOT SPONGE CAKE  

  

 Ingredients: 

4 large apricots. 

2 eggs. 

150 g of sugar. 

50 g of flour. 

Large glass of red wine. 

1 cinnamon stick 

 

Preparation:

Peel the apricots and remove the stones.

Preheat the oven to 180ºC.

Beat the egg yolks with 50 g of sugar until you're left with a whitish cream.

Add the flour and the egg whites (beaten until stiff).

Grease 4 small flan molds with butter, and put in the bottom of each of them two apricot halves.

Apricot sponge
Apricots.

Share the cake batter between the 4 molds and bake in the oven for approximately 20 minutes.

Take them out of the molds when they warm (not hot) and leave them to cool on a cooling rack.

Cover them with red wine syrup.

Red wine syrup: put the wine, the remaining sugar and the cinnamon stick into a saucepan together. Bring to the boil and leave it to simmer for 10 minutes on a high heat.

Let it cool down a little bit before using it.

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