The last time I was in Chicago, my step Dad, George, insisted that I learn how to make his favorite dessert from his sister, Despo. I think he feels like when she’s gone, I’m more likely to make this for him than my Mom. Plus, he said he can just imagine me making this with my own canned peaches. My step Dad grew up in the Czech Republic and this is a Czech dessert. It is traditionally very thin and has no leavening in it. Despo spaces out canned apricots on top of the cooled thin cake and then spoons an apricot juice gelatin sauce over the top. Honestly, it looks like a fried egg on top of the cake, which can be a little off-putting, but trust me this cake is light and delicious. I really do want to attempt a version with my canned peaches from our tree next time I try to make this.
- 5 eggs
- 1 C sugar
- 1 C flour
- *Despo says she sometimes adds in some baking powder to make it more fluffy, but George likes it flat
- 3 cans apricots
- 2 1/2 C apricot juice (apple juice can be added to make 2 1/2 C if there isn’t enough from the cans)
- 3 Tbsp cornstarch
- Mix together the eggs and sugar.
- Fold in the flour.
- Bake at 350 degrees for 25-30 minutes.
- Let cool, then space apricots halves flat side down evenly on top of cake.
- Whisk together the apricot juice and cornstarch and heat on stove until thickens.
- Spoon the jelly on top of the cake.
- Serve with whipped cream.