Name: Apricot squares with coconut foam – light, fluffy and fruity like from a pastry shop
Prep time: 100 min
Cook time: 100 min
Total time: 100 min
Yield: 10
Ingredients: 6 egg yolks; 360 g semi-coarse flour; 150 g butter (softened); 130 g powdered sugar; 1 teaspoon vanilla extract (or 1 packet of vanilla sugar); finely grated zest of ½ lemon; 200 ml milk; 2 teaspoons baking powder; 1 can of apricot compote (halves, well drained); 6 egg whites; 180 g powdered sugar; 100 g grated coconut; a pinch of salt

Preparation procedure

Preparing the pan and oven Preheat the oven to 180 °C. Line the baking tray with parchment paper (you can lightly grease and dust with flour).
Buttery dough Cream the butter with the powdered sugar until light and fluffy. Beat in the 6 egg yolks and the vanilla. Stir in the lemon zest. Mix the flour with the baking powder, add it alternately with the milk to the butter mixture and mix until smooth batter.
First baking with fruit Spread the batter on the tray and evenly arrange the drained apricots on top (cut side up). Bake for about 20 minutes at 180 °C, until the surface firms.
Coconut foam Whip the egg whites with a pinch of salt to soft peaks. Gradually beat in the powdered sugar until you have a firm, glossy meringue. Gently fold in the coconut with a spatula.
Second baking Reduce the temperature to 150 °C. Spread the coconut foam over the pre-baked base and return to the oven for 10–15 minutes, until the top turns golden. Let cool completely on a wire rack and then cut into squares.

Tip: Let the apricots drain really well – the batter will stay fluffy and won’t get soggy. A great alternative is with peaches or cherries.

Total preparation time

Preparation: 20 minutes
Baking: 30–35 minutes (2 phases)
Cooling: 45–60 minutes
Total: approx 1 hour 40–55 minutes

Number of servings

20–24 squares (depending on cut size)

Conclusion

Apricot squares with coconut foam are a dessert you’ll easily fall in love with: light batter, juicy fruit and a soft, delicately baked meringue with coconut. They taste great the next day too – just store them in a box in a cool place. If you like variations, try adding a few almond slices to the foam for extra crunch.