Description
The recipe for this wonderful cake I took from the magazine BURDA MODEN 1990. Visit, not regret!
Ingredients
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Flour
325 g
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Leavening agent
0.5 tsp
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Powdered sugar
50 g
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Butter
150 g
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Chicken egg
4 piece
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Milk
320 ml
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Sugar
50 g
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Vanilla sugar
1 pack
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Apricot
750 g
Cooking
Start with the dough. Flour sifted through a sieve with baking powder and powdered sugar. Butter grate or finely chop, mix with egg and flour mass
Knead the dough, wrap in plastic and sent to an hour in the refrigerator. Then roll the dough with a maximum thickness of cm, put into the form (26 cm), greased and sprinkled with flour, and form a rim.
The dough cover with edible paper on top and pour dry beans or peas; put into the oven, preheated to 180*C for 15 minutes, and then remove the paper and beans.
The cake is ready, start preparing the filling. Milk bring to the boil. Yolks, sugar, softened butter, sifted flour and vanilla sugar mix,
Pour the boiling milk and whisk.
Give the cream to cool.
Cut the apricots in half and remove the bones.
The cake smear cream,
Spread on top halves of apricots. Bake the cake at 180*C for about 40 minutes.
The finished cake sprinkle with sugar.
Bon appetit!!!
Try it!!!
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