Sand cake with apricots. Apricot biscuit shortcake Apricot shortcake and filling
Hello, dear readers of the site!
Today I will tell you how I baked a tasty cake with apricots and almonds. As always, the recipe will be detailed and with step by step photos so anyone can cook.
Do you know where I got this shortbread cake recipe? In the bath! Was recently in a sauna, and there someone brought old Polish culinary magazines from 1995 to kindle a fireplace (monsters).
Of course, I didn’t let such goodness go to waste, and I returned from the sauna not only with a good charge of vivacity, but also with a pack of valuable recipes. In one magazine, even a tab of the Russian translation was preserved, which I began to master in the first place.
I will describe how I cooked exactly according to the recipe, and then I will tell you what I would add on my own. Looking for products:
For the test:
- two and a half glasses of flour (a glass of 200 ml);
- 60 g butter;
- four tablespoons of powdered sugar with a small slide;
- 7 yolks;
- some flour for rolling;
For filling:
- 7 proteins;
- two and a quarter glasses of sugar (glass 200 ml);
- 250 g grated almonds;
- grated zest of one lemon;
- a large can of canned apricot halves;
For decoration:
- canned cherries;
- mint leaves
The apricot cake is a bit like, but the filling is completely different, and the dough is different. For this test, you need only yolks - I separate them in a bowl,
and I put the proteins in the refrigerator, and it is advisable to put three proteins at once in a separate dish. It is very convenient to use a special separator.
I add softened butter to the yolks, you can also melt it, but before adding it you need to cool it. I mix flour with powdered sugar and sift into a bowl with yolks.
I knead the dough, first with a spoon, then with my hands, until a smooth ball is obtained.
The dough must be wrapped in cling film so that a dry crust does not form, and put in the refrigerator for at least half an hour (or better - an hour).
While the dough is "resting", I will prepare the filling. The magazine recipe for a shortbread cake is silent about whether it is necessary to peel almonds. I decided to clean up. I poured boiling water over it and let it stand for a few minutes.
The skin has come off and the kernels are easily cleaned by hand.
Lightly dried them in a skillet. Now the almonds need to be chopped. I don’t have an overhead manicure, but the blender is about to appear (quite a bit before my birthday), so I rub it on a fine grater.
I also rub the lemon zest and mix it with almonds.
Beat three squirrels with a mixer,
little by little, I add six tablespoons of sugar in portions until a dense foam is obtained, as they say, to "steady peaks".
Pour almonds with zest into the foam, mix gently with a spoon. The filling is ready.
I take out the dough from the refrigerator, crush the table a little with flour, roll the dough into a round cake about 5 mm thick.
I cut the workpiece to the diameter of my shape (26 cm).
From the remains, I form a side with a height of 3 cm.
If you prepare the dough before making the filling, place the mold with the dough in the refrigerator, covered with cling film, while you prepare the filling.
I spread the filling in an even layer on the cake
and put in a preheated oven to bake. Temperature - 190-200 degrees, time - 35-40 minutes.
At this time, I open the apricots, drain the syrup. I put the halves of the apricot on napkins,
I also dry it on top with napkins to completely remove excess moisture.
Beat the remaining proteins into a dense foam, gradually adding all the sugar. I take the cake out of the oven, cool it for 10 minutes, take it out of the mold and put it on the wire rack.
You do not need to turn off the oven. I spread the apricot halves on the cake.
And now, I send the cake to the oven again so that the protein is slightly browned, literally for a few minutes.
I take it out, decorate it with cherries, take a sample. Serve immediately, without aging traditional for other cakes.
Overall, good, but I would also add half a teaspoon of baking powder or soda slaked with vinegar to the shortbread cake recipe - the dough will be looser. And next time I will try to grate unpeeled almonds - after scalding with boiling water, a lot of oil is released. But this, as they say, tastes and colors ... classic recipe baking powder is not used.
For those who like to get confused, I also suggest it on my website.
On this - goodbye, all the best to you and see you soon!
Sand cake with apricots is a wonderful summer pastry that allows you to diversify your homemade tea. A sand basket full of apricot filling is a great treat for your family.
Adjust the amount of sugar in the filling to your taste, depending on the sweetness of the fruit. My apricots were sour, I added 150 g of sugar.
To make a shortcrust cake with apricots, we will take products from the list.
First, let's prepare sand basket... To do this, sift flour into a bowl, add sugar, vanillin and butter pieces.
Grind everything into crumbs and add an egg.
Putting the dough into a ball.
Put the dough into a mold with a diameter of 22 cm and distribute it according to the shape, forming the sides of about 3 cm. We put the mold in the freezer while we prepare the filling and sprinkling.
For sprinkling, we also make crumbs by mixing flour, sugar and butter.
Separately mix 150 g of sugar with starch. Sprinkle the apricot filling with this mixture.
Break the apricots in half, remove the seeds. Remove the form with dough from the freezer, put the apricots cut down in one row, sprinkle with a little prepared mixture of sugar and starch, then put another row and sprinkle with the remaining mixture.
Preheat the oven to 200 degrees and bake a shortbread cake with apricots for 30-35 minutes.
Remove the cake from the mold, let it cool, then you can cut it into portions and treat your family.
Bon Appetit!
Ingredients
- flour - 400 g;
- butter - 160 g;
- eggs - 2 pcs.;
- kefir - 70 ml;
- sugar - 180 g;
- fresh apricots - 500 g;
- soda - 0.5 tsp. spoons.
Cooking time is about 2 hours.
Exit - 8 servings.
If you are not on a strict diet, be sure to try cooking summer cake with apricots from shortcrust pastry, detailed description which is given below. Delicious, crumbly dough and aromatic apricot filling are sure to please. The technology for preparing such baked goods is not too complicated, and children can even be attracted to decorate the top of the product. As their own experience shows, they will be happy to roll sausages or other figures out of dough and decorate the cake with them.
How to cook a shortcrust cake with apricots recipe with a photo step by step in the oven
First of all, you need to prepare everything necessary products and remove the oil from the refrigerator so that it is soft by the time of cooking. Kefir for this recipe is suitable for any fat content. It is advisable to choose apricots of such a variety so that their pulp is not too juicy, and the seeds are well separated.
First you need to make the dough. For this purpose, the softened butter must be rubbed with sugar. In this case, leave 2 tablespoons of sugar for powdering the apricot. Then add eggs, kefir and mix everything thoroughly (there were two yolks in one of the eggs, so in the photo it seems as if three eggs were driven in).
After that, you need to gradually add the sifted flour. Add baking soda and knead the dough. Divide it into two unequal parts in a ratio of approximately 3/4 and 1/4. Roll each piece into a ball and place the dough in the refrigerator for about half an hour, previously wrapped in a bag or food wrap.
While the dough remains in the cold, you can prepare the apricot filling: wash the fruit, dry it, cut it in half and free it from the seeds. Then you need to arrange the dough in a form, the bottom of which it is desirable to cover with baking paper. Because preparing open apricot pie from shortcrust pastry, then for a more convenient removal of the finished product, it is best to take a detachable form.
You can spread the dough in different ways. First way: big piece the dough needs to be rolled out into a layer slightly larger than the diameter of the mold, and then carefully laid out along the bottom and walls, forming sides about 5 cm high.The second option is to put a lump of dough in a mold and distribute the dough along the bottom and walls with your hands ... Choose which method you like best.
Then spread the prepared apricot halves along the bottom (cut down) and sprinkle them with the sugar left.
Now you can light the oven for heating, setting the temperature to 180 degrees. Next, you need to take the remaining piece of dough and make decorations for the top of the pie out of it, as your imagination tells you. This can be a weave of "leaves" (as in the photo) or a lattice, cut out with cookie cutters flowers or other figures. The main thing is that the coating is not continuous: you need to leave holes on top through which the filling will look out.
Put the decorated pie in the oven for 40 minutes, then let it cool slightly in the oven with the fire turned off and the door ajar. Then cool the pie at room temperature, then transfer to a dish and sprinkle with powdered sugar.
We wish you all Bon appetit!
Whisk the butter and sugar until a light cream. Stir the egg and yolk into the butter mixture, making sure the eggs and butter are fully combined each time. Sift the flour with salt and add to the butter and egg mixture. Knead the dough quickly. Once all the flour has combined with the butter and egg mixture, the dough is ready. Gather the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Preheat oven to 180 ° C. Remove the dough from the refrigerator. Take two pieces of parchment and place the dough between them. Press lightly and start rolling with a rolling pin in short strokes from the center until you have a 25 cm thick layer. Transfer the dough to a baking sheet and remove the top parchment. Use a fork to prick the dough and place the baking sheet in the oven for 25 minutes. Cool it down.
For the apricot filling, soak the gelatin in 3 tbsp. l. water. Remove the pits from the apricots and grind the pulp into a smooth puree. Put mashed potatoes in a saucepan, add sugar and white wine, bring to a boil and cook for 5 minutes, remove from heat. Dissolve the gelatin over low heat and pour into the filling through a strainer. Cool it down.
Trim the edges of the crust and transfer to a split mold with a diameter of 24 cm. Pour the apricot filling onto the crust and refrigerate for at least 3 hours until it hardens.
For a creamy mousse, soak the gelatin in cold water... Whisk the yolks with the sugar. Bring milk to a boil with vanilla extract and pour in a thin stream into the yolks, constantly stirring the mixture with a whisk. Pour the mixture back into the saucepan and cook, stirring occasionally, until it thickens. Add gelatin and stir until dissolved. Strain the cream through a strainer and mix with the cream cheese. Cool the mass to room temperature and toss with whipped cream until soft.
A hunza woman will never follow her sweetheart where apricots do not grow. (NSHunza clause)
Summer is in full swing. In our south, this is reminded not only by the thermometer, but also by the tree branches hanging under the weight of ripe apricots - it's time to bake a pie with them. Round like the sun, it resembles a heavenly body not only in shape and its golden color. The name of apricots comes from the Latin "apricus", which means "sunny", "warmed by the sun". Loose shortcrust pastry, tender custard, which I do not cook according to the rules, juicy apricots and - the dream of a sweet tooth! Well, who are they hunza, I'll tell you at the end of the recipe.
You will need:
For the test:
- premium wheat flour 2 cups (glass volume 200 ml)
- yolk 2 pcs
- butter 75-100 gr
- sour cream 4 tablespoons
- sugar 2 tbsp. l.
- a pinch of salt
For the cream:
- milk 0.5 l
- flour 2 tbsp with a slide
- egg 2 pcs
- egg white 2 pcs
- sugar 150 gr
- vanilla sugar 1 sachet
- zest of one lemon
Well, of course, you will need apricots, for a form with a diameter of 28 cm you need them 12 pieces, and a handful of almonds, which needs to be peeled from the upper brown skin and cut in half lengthwise (you can use ready-made almond chips).
Step-by-step photo recipe for cooking:
How to peel almonds?
Pour boiling water over the almonds for 2-3 minutes.
Drain and peel off. After boiling water, it can be easily removed by hand.
Spread the peeled almonds on a towel and let dry.
Shortcrust pastry
Separate 2 yolks from whites... It is convenient to do this using a special divider or pouring the egg from one half of the shell to another.
Save 2 squirrels, add them to the custard later.
Sift into a bowl 2 cups of flour, make a hole in the flour and put it there yolks, butter(it should be soft - at room temperature), sour cream, salt and sugar.
Add soda, quenched with vinegar.
Knead the dough. It is convenient to do it with your hands. Combine all components until flocculated.
You don't need to knead for a long time. Shortcrust pastry likes a quick mix. Once the flakes are smooth ...
Place the dough in a bowl, cover with cling film or a bag and remove in the refrigerator for 1 hour.
While the dough is cooling, cook custard for the cake.
Break into a bowl 2 eggs, add 2 squirrels left over from the dough sugar, vanilla sugar, and flour.
Whisk everything with a blender until smooth.
Heat the milk to keep it hot but not boiling.
Do not remove the milk from the heat, pour the mixture whipped with a blender into it and, stirring constantly, bring to a boil. Try to get it homogeneous mass.
Remove the pan from the heat, cool the cream and add to it lemon zest- this is thin yellow part of lemon peel- rub the lemon with a fine grater.
Now beat the cooled cream with a blender... This procedure will make it airy and break up any lumps that may have formed during brewing.
The cream is ready. Set it aside, get it out of the fridge dough and roll it out with a rolling pin.
When rolling out the dough consider the size of the mold, in which you will bake the cake (I have a round shape with a diameter of 28 cm). Place the dough in the baking pan and hook it over the edges of the baking pan to prevent it from slipping when baking. Lubricate the form no need. Dough pierce with a fork over the entire surface so that it does not rise during pre-baking.
Place baking paper on top of the dough and sprinkle on top of it beans or peas .
Now put the form in the oven at 200 ° C for 15 minutes, so that the dough is slightly baked - "grabbed". While the dough is in the oven cook apricots: wash, remove the pit and cut each apricot into four wedges.
Advice:apricot pits are good for food. They can be peeled in the same way as almonds and used in baking instead of almonds. Apricot pits, like any nuts, contain complete vegetable protein and many trace elements, it contains vitamin B17, which helps in the treatment of tumors. In our south, seeds are added to apricot jam, and as a child, chopping a bone and eating a juicy crispy middle was one of our favorite delicacies. But, as with everything, in eating apricot kernels there should be moderation - nutritionists advise eating no more than 10 seeds a day.
By appearance the insides of apricot pits are very reminiscent of almonds and are sometimes sold in the markets, so it is very easy for an amateur to be deceived when buying. The photo shows an apricot seed and a larger almond.
So you have baked until half cooked cake crust. Remove the dish from the oven and peel off the paper and beans.
Advice: when the beans have cooled, they can be folded into a dry jar, closed and stored until next use.
Spread the custard evenly over the surface of the cake.
Lay the apricot wedges and almonds on top.
Be sure to sprinkle the apricots with sugar (4 tsp). When baked, the sugar caramelizes on the apricots and gives them a slight sheen.
Bake the cake in the oven when t 200 ° C 30-35 minutes until the cake is ready.
Advice: if you have apricot jam, brush the surface of the hot cake with it, then it will shine more strongly.
Here is such a "sun" appeared in your kitchen. Let the cake cool down, and I, as promised, will tell you about who they are hunza.
In the north of India, the Hunza tribe lives in the Himalayas. The average life expectancy of residents is 120 years, while they look very young and attractive until the very old age. Their 40-year-old women look like girls, at 60 they retain their slimness and gracefulness, and at 65 they still give birth to children. One of the reasons for such longevity and health is the diet, the lion's share of which is occupied by apricots in any form: fresh, dried, dried. This story is more like a fairy tale, but, as in any fairy tale, the truth is hidden in it. Apricots are indeed rich in trace elements and vitamins and are considered the fruits of longevity. Like other yellow vegetables and fruits, they contain a lot of carotene, which is converted in the body into
For the cream:
- milk 0.5 l
- flour 2 tbsp with a slide
- egg 2 pcs
- egg white 2 pcs
- sugar 150 gr
- vanilla sugar 1 sachet
- zest of one lemon
- apricots 12 pcs
- almonds
Dough: separate 2 yolks from the whites. Save the remaining 2 proteins, add them to the custard later. Sift 2 cups of flour into a bowl, make a hole in the flour and put the yolks, butter (it should be soft - at room temperature), sour cream, salt and sugar. Add baking soda, quenched with vinegar. Knead the dough. As soon as flakes form, mold a ball, cover the dough with plastic wrap and refrigerate for 1 hour.
Custard: beat with a blender 2 eggs, 2 egg whites, sugar, vanilla sugar, and flour. Pour the mixture into hot milk, bring to a boil while stirring continuously. Cool, add lemon zest and beat again with a blender.
Remove the dough from the refrigerator and roll it out with a rolling pin. Lay in a mold, make bumpers and secure. Pierce the dough with a fork, place baking paper on top, and add beans or peas. Put in the oven at 200 ° C for 15 minutes. Put the cream and apricots, cut into 4 pieces, on a hot cake, sprinkle with peeled almonds and sugar (4 tsp). Bake at the same temperature for 30-35 minutes until the dough is done. Hot cake can be greased apricot jam for shine.