Description
This cake is full of juicy apricots, with a delicate crisp nutty dough spelt flour, with a slight aroma and taste of peanuts. In the filling use gelling sugar, which when baked makes an eye-catching apricot juice into a sweet marmalade, apricots preserved whole and juicy, sour. In General, the sea of interesting experiences when withdrawing samples guaranteed.
Ingredients
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Wholegrain wheat flour
250 g
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Sugar
120 g
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Butter
100 g
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Peanut oil
50 g
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Chicken egg
2 piece
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Milk
2 Tbsp
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Peanuts
50 g
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Apricot
1 kg
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Galereya mix
4 Tbsp
Cooking
At your request we continue the introduction with pastries on spelt flour. Start here: http://www.povarenok .ru/recipes/show/750 38/, http://www.povarenok .ru/recipes/show/776 87/. The cake is incredibly simple. Weigh/ measure foods.
All the ingredients of the dough: 100 g sugar, 250 g spelt flour, egg, softened butter, peanut butter folded into a single container. Peanut butter can be cooked on their own recipe Oli/Demonica: http://www.povarenok .ru/recipes/show/661 30/
Knead until smooth with a mixer, spiral beaters, adding 1 or 2 tbsp of milk.
Wrap the dough in cling film and leave in the refrigerator at least 1 hour.
At this time, to clean roasted peanuts (I bought ready-made, fried in the shell) and cut it to pieces. Wash the apricots, split in half, remove the seeds.
Chilled dough is divided into parts: 2/3 and 1/3. Roll out 2/3 of the dough in the baking pan and lift the edges, forming the rim 3 cm, often prick with a fork. The dough has a creamy texture, so well distributed over the shape. You can use a split form 26 cm or ceramic molds for tarts 22 cm Ceramic form I have not oiled. Metal mould is better to lubricate lightly with oil and vystelit baking paper.
The oven to put on heating to 220 ° C. Sprinkle the dough with crushed peanuts.
Sideways put the apricots in a circle and sprinkle sugar produced (2:1). This type of sugar will instantly absorb the apricot juice released during baking. After cooling, the cake inside will get a layer of jelly, and the fruit will remain intact, not limp.
Roll out remaining piece of dough on the Board sprinkled with spelt flour. Cut into strips 1.5 - 2 cm thick. Lay the strips of lattice on a pie.
Egg yolk mixed with 1 tbsp water and brush bars.
Sprinkle the bars and pie with remaining 20g of sugar (normal).
Bake pie in a preheated 220*C oven on the BOTTOM floor (ELECTRO/oven!) or the top tier (gas oven, gas heating - 5) for 40 minutes. After 20 minutes of baking, cover the pie with baking paper and continue roasting until tender. When the cake gets out of the oven, it is full of liquid jelly mass. Do not be afraid! To give the cake to cool so that the sugar and apricot juice completely generalise.
The cooled cake cut into pieces. Bon appetit!
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