John Myers
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Apricot Cake with Shortcrust Pastry
The perfect apricot cake with shortcrust pastry recipe with a picture and simple step-by-step instructions.
- 500 gr Apricots
- 400 gr Flour
- 250 gr Butter
- 100 gr Icing sugar
- 1 Pc Egg (for cake)
- 1 Pc Egg (for shortcrust pastry)
- 1 packet Vanilla sugar
- 1 Msp Baking powder
- 1 Msp Lemon peel
- Breadcrumbs
Shortcrust pastry —————————————-
- Sieve and pile the flour and baking powder on a work surface. Knead with the egg, icing sugar, vanilla sugar, the grated lemon peel and butter to a firm dough. Wrap in foil and put in the refrigerator for about an hour, then process as required.
Apricot cake ————————————
- Knock about two thirds of the shortcrust pastry mixture flat, lay out in a baking tin coated with butter and breadcrumbs and pull up along the edges. Lightly press the underside of the pitted and halved apricots into the dough. Beat the egg whites of one or two eggs into snow and spread over the apricots. Cover everything with the rest of the dough and press the edges together. Bake in the oven at around 200 degrees for about an hour.
Apricots, apricots (Prumus aramenica) —–
- Belonging to the rose family and originally from China, apricots were brought to the Lake Constance and Danube region by Roman legionaries. Wachau apricots are protected by the European Union under the protection of a “Protected Designation of Origin” and are actually only sold locally.
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