Description
Delicious, flavorful cake in Polish cuisine. A great combination of a thin cookie crust with almond crumb and delicate apricot meringue... Cook it, usually at Christmas. The cake needs to Mature for 3-4 days. As the poles say: "the Cake should become fragile as happiness."
Ingredients
-
Yolk egg
4 piece
-
Almonds
120 g
-
Powdered sugar
220 g
-
Butter
250 g
-
Flour
250 g
-
Egg white
4 piece
-
Jam apricot
200 g
Cooking
Peeled almonds dry in the pan and grind in a blender into fine crumbs. Yolks to RUB through a strainer. All of the ingredients and quickly knead dough. (I have eggs cooked "hard boiled". The egg yolks used in the dough, and the egg whites in a salad sent).
Divide the dough into 4-5 pieces, cover with wrap and place for 30-60 minutes in the refrigerator.
Preheat the oven to 170 ° C. Between two sheets of parchment roll out the layer thickness of 3-5 mm.
Bake crust for 12-15 minutes, until Golden brown. While one cake is baked, prepare the following. In the end it turns out 4-5 cakes. Trim exactly cakes, leftovers from the cakes to bake, cool and grind into crumbs.
Cool the cakes and cook the cream.
Whites with powdered sugar to beat until strong peaks. Add the apricot jam. Beat until smooth, lush cream.
To grease cream cakes. The thickness of the cream is equal to the thickness of the cake.
The top and sides to grease cream and sprinkle shortbread crumbs (grind trimming of cakes).
The top of the cake to decorate with apricots and almonds.
Bon appetit! Note: the top of the cake can be covered in apricot glaze. For the icing - 100 g apricot jam RUB through a strainer, mix with 200 g of powdered sugar and 1 tbsp lemon juice.
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