Description
The apricot is sweet, juicy and aromatic berry. Offer to cook soft and tender cake with this Sunny berry.
Ingredients
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Flour
200 g
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Sugar
150 g
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Butter
100 g
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Sour cream
50 g
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Chicken egg
3 piece
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Leavening agent
1 tsp
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Butter
50 g
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Sugar
50 g
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Cinnamon
0.5 tsp
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Lemon juice
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Apricot
800 g
Cooking
In advance, prepare the apricots: wash, dry, separate into 2 halves, remove the seeds.
Prepare the caramel. In a pan melt the butter and pour evenly over the sugar.
The pan put on medium heat and cook (do not stir) the sugar until light brown. Then gently stir and bring sugar to a uniform brown color.
Fire reduce to a minimum. Add lemon juice and cinnamon. Spread the apricot slices down, cover the pan with a lid and stew until soft. Extinguishing time depends on what you have apricots. It took me about 5 minutes. After stewing the apricots will be soft, but should maintain the form, not to fall apart.
Make the dough. Combine butter and sugar, beat into a soft mousse with a mixer.
Entering the eggs, stirring with a mixer after each insertion.
Add sour cream, mix up with a whisk.
Add flour and baking powder, mix with a spoon just to blend flour.
In the form d=26 cm, gently spread the apricot slices down. Pour in the form of caramel, if caramel is a lot, pour 2/3 of the total.
Spread the batter evenly to close all of the apricots.
Bake in a preheated to 180 With the oven for 20-40 minutes to dry skewers. The shape of the pie and be sure to put on the pan, as the caramel will "run away". Get the cake out of the oven. Give it "rest" for 5 minutes, cover with a plate slightly larger in diameter than the form, and be careful not to burn yourself (caramel is hot) turn.
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