An amazing two-layer cake made from sand crumbs and juicy aromatic apricot filling - unearthly bliss. No one can refuse such a delicacy. Step-by-step recipe with a photo. Video recipe.
Soft crumbly base and delicate appetizing filling are the perfect combination. Shortcrust pastry is a great base for all kinds of desserts. It is used for making pies, cakes, cookies, tartlets, baskets … The main thing is to properly balance the ingredients, which is the key to great taste. We are preparing a wonderful tasty and bright two-layer shortbread cake with apricots. These are amazing pastries with an unmatched summer taste. The product is prepared quickly, the crust is crispy and sandy, and the filling is sweet and sour. The delicacy is fragrant and crumbly. The combination is the most advantageous! The product is ideal for home tea drinking or meeting guests.
For the filling, you can use fresh or frozen apricots. Some recipes allow canned fruits to be used in the filling. If you want to emphasize the taste of apricots in the cake, then additionally use apricot jam. If you like to play in contrast, then you can smear the cake with blueberry, black currant or raspberry jam. But remember that a large amount of juice will soak the shortcrust, which will not crunch it. For protection, you can lightly sprinkle it with starch. Apricots are also harmoniously combined with other products. Add hazelnuts, almonds, walnuts, peanuts, sunflower seeds to your baked goods, if desired … all are welcome!
- Caloric content per 100 g - 305 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 45 minutes
Ingredients:
- Wheat flour - 400 g
- Eggs - 1 pc.
- Butter - 200 g
- Sugar - 100 g or to taste
- Baking soda - 0.5 tsp
- Apricots - 300 g
- Salt - a pinch
Step by step preparation of a two-layer shortcrust cake with apricots, recipe with photo:
1. Pour flour into a mixing bowl and sift through a fine sieve to enrich it with oxygen. This will make the cake more tender. Add sugar, a pinch of salt and baking soda and stir.
2. Cut cold butter into slices and add to a bowl of flour.
3. Mix the butter and flour with your hands to make a fine flour crumbs.
4. Add eggs to the dough.
5. Knead an elastic dough so that it does not stick to the hands and sides of the dishes, and divide it into pieces.
6. Wrap the dough with cling film and refrigerate for 1 hour.
7. This recipe uses frozen apricots, so thaw them a little beforehand. If your fruit is fresh, wash it, dry it with a paper towel, cut it in half and remove the pit.
8. Line a baking dish with baking parchment. It does not need to be lubricated with oil, because There is enough fat in the dough, so the cake will not stick.
9. Grate the dough on a coarse grater and place in a baking dish evenly 1 cm thick.
10. Place the apricot halves on top of the dough.
11. Sprinkle the fruit with the next layer of grated dough.
12. Place more apricot halves on top of it.
13. Sprinkle the remaining grated dough over the fruit.
Heat the oven to 180 degrees and send the product to bake for 40 minutes. When the shortbread cake becomes golden brown, the baked goods are considered ready. Remove the product from the oven, cool at room temperature and remove from the mold. If a two-layer shortcrust cake with apricots is removed from the mold while hot, it may break.when warm, the product is very fragile.
See also a video recipe on how to cook apricot pie on shortcrust pastry.
