Description
Pie delicious toppings, wonderfully tender. But the apricots probably better to use canned. I've done fresh, not too sweet. But the cake was not sugary)))
Ingredients
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Flour
200 g
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Butter
325 g
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Vanilla sugar
2 pack
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Sugar
250 g
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Chicken egg
5 piece
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Starch
175 g
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Soda
1 tsp
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Salt
1 pinch
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Milk
2 Tbsp
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Cheese
750 g
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Apricot
600 g
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Nuts
50 g
Cooking
To prepare products to the test.
Beat butter with vanilla and regular sugar, salt and eggs. Starch sift flour and soda.
Combine the two mixtures, adding dry portions,
Then pour in the milk and knead.
Large detachable form grease fat, lay baking paper, put the dough and flatten. Bake for 15 minutes at 175-200 ° C.
While baked dough, prepare the products for the filling.
Mix all ingredients for the filling and a good punch in a blender (or pre-wipe curd through a sieve),
Weight spread evenly over the cake, put the halves of apricots. Bake 40-45 minutes at 160-170*C,
Then sprinkle with nuts and bake until tender. I have a total of was baked for 1 hour.
The finished cake remove from the oven and allow to cool slightly, then carefully remove rim and cool cake completely.
To shift on a dish, sprinkle with powdered sugar.
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