Peach/Apricot Cake

Recipe by Daniela's mother - probably enough for 2 spring rolls.


  • Butter or margarine - 250g
  • Sugar - 350g
  • 1 package vanilla sugar or just vanilla flavor
  • 6 eggs
  • Lime peel (or powder of lime or lemon peel)
  • Semolina - 8 tbsp
  • 1 vanilla pudding for 2 cups
  • Greek-styled yogurt - 1 kg
  • Pinch of salt
  • Peaches or apricots - 1.5 kg
  • Peach or apricot marmalade


  1. Remove the water from the yogurt (put on a sieve over night or try to press it out by using a kitchen towel).
  2. Separate the egg yolk from the egg white.
  3. Beat the egg white with a pinch of salt.
  4. Mix all the other ingredients.
  5. Carefully beat the beaten egg white under the yogurt mixture.
  6. Toss the peach in boiling water for half a minute so that peeling them is easier, peel them and cut into half and remove the pit.
  7. Preheat the oven at 350°F.
  8. Put the batter into a greased, non sticky pan and the sliced peaches on top.
  9. Bake about 1h depending on the oven and the thickness of the cake until is goldish brown.
  10. Let it cool down a little bit.
  11. Warm up the marmalade and spread it on top of the cake (thin layer should be fine so that the cake stays moister).