Description
Here's a nice pie interspersed with thin petals of chocolate and juicy apricot I dedicate to my friend, the Master of the beautiful pastries Lena (Esenija)!!!
Ingredients
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Flour
250 g
-
Chicken egg
3 piece
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Corn starch
100 g
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Brown sugar
110 g
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Milk
125 ml
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Leavening agent
12 g
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Vanilla sugar
8 g
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Apricot
870 ml
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Salt
1 pinch
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Dark chocolate
2 Tbsp
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Cocoa powder
37 g
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Margarine
185 g
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Instant coffee
1 Tbsp
Cooking
Our products! Brown sugar from the company "the Mistral" will perfectly complement the pastries!
Mix the flour, starch, baking powder and salt. Add 75 g of sugar, 3 eggs, margarine or butter, sugar and vanilla 100 ml of milk.
Knead the dough with a mixer.
Divide the dough into two equal parts - I was weighed on the kitchen scales. In one part add the chocolate chips.
25 ml of milk to heat and dissolve espresso in it. To the rest of the dough add 35 g sugar and cocoa dissolved in milk and coffee.
Mix thoroughly.
Form 20*30 cm lubricating oil. Turn on the oven at 200 degrees. Spread the batter in the form of "blobs", alternating between two different types of test.
The dough is smoothed out, with a fork make a marble pattern. Now on top of the dough spread the apricots, lightly pressing them into the dough. Bake for 25 minutes. Readiness check with a wooden torch.
The finished cake can be left and so dusted with icing sugar, but I have warmed apricot jam, rubbed it through a sieve and brush smeared the entire surface of the pie. Such is the brilliantly glossy results!
Cut into squares pieces!
That's the beauty!
Piece closer!
Our friendly povarenkov family!!! Bon appetit!!!
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