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Cream cake with Val Venosta apricots

A dessert able to satisfy everyone

This cream and apricot cake contains the essential ingredients for a soft dessert with an impeccable taste. This tempting recipe is not only perfect for breakfast or afternoon tea but will also win you over with its light batter and velvety Val Venosta apricots. Sweet and delicate, according to nature.
50 min.


for 1 baking tray (approx. 20 pieces)

225 g sugar
1 tbsp. vanilla sugar
2 pinches of salt
1 untreated lemon (grated zest)
200 g flour
70 g soluble oat flakes
3 tsp. baking powder
3 eggs (at room temperature)
50 g corn oil
220 g fresh liquid cream
100 g milk
1 tbsp. grappa

in addition
700 g Val Venosta apricots
granulated sugar (to taste)
Print recipe


Preheat the oven to 180°C. Grease and flour a baking tray of approx. 30 × 40 cm. Put the sugar, vanilla sugar, salt and grated lemon zest (of the previously washed lemon) in a small bowl. Mix and set aside.
Mix the flour with the soluble oat flakes and baking powder in another bowl and set aside.

Beat the eggs with the sugar mix until light and fluffy. Add the oil drop by drop, continuing to whisk. Add the liquid cream drop by drop as well. Then add the mix of flour and oat flakes. Blend with an electric whisk just long enough to remove any traces of flour. Add the milk and grappa and briefly blend with an electric whisk. Transfer the batter to the baking tray and spread evenly.

Wash and dry the Val Venosta apricots, pit them and place the apricot halves on the entire surface of the cake. Sprinkle with plenty of granulated sugar and bake for approx. 25 minutes. Do the toothpick test to check the baking. Remove from the oven, allow to cool and serve.


Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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