Austrian cuisine is famous for its sweets and pastries! Apricot cake with sponge cake, thoroughly flavored with ground cinnamon and fresh apricots, during baking produces such a magical aroma that will not leave anyone indifferent.
You can experiment and add to the pastry a variety of spices: nutmeg, ground ginger and cloves. This will only enhance the taste and aroma of the finished cake.
The recipe is available to novice cooks, as very simple. Austrian apricot cake is dense, conveniently divided into portions, does not fall apart, and therefore it is a good idea for a picnic.
To prevent the cake from burning and to easily separate from the mold, use oiled paper. Before you put the cake in the oven, sprinkle it with brown sugar to make a thin crisp.
- Cooking time: 1 hour
- Servings: 8
Ingredients for Austrian apricot pie:
- 165 g of wheat flour
- 30 g semolina
- 30 g of corn starch
- 3 g baking soda
- 4 g baking powder for dough
- 7 g ground cinnamon
- 2 large chicken eggs
- 140 g soft butter
- 150 g sugar
- 20 apricots (approximately 500 g)
- 15 g brown sugar
- 15 g of powdered sugar
Cooking Austrian Apricot Tart
To begin, thoroughly mix the dry ingredients of the cake: semolina, wheat flour, starch, soda, cinnamon and baking powder. Corn starch can be replaced by potato, it does not affect the finished baking.
Whip up the butter of high fat content with fine sugar to the pomp, and when the mixture begins to resemble a thick cream, add fresh and large chicken eggs one at a time. The result should be a homogeneous mass, silky and smooth.
If in this recipe you replace ordinary sugar with brown, then due to the color of sugar and cinnamon, the cake will turn the color of dark caramel and will look very appetizing.
Gently combine dry ingredients with a whipped oil mass. To make the cake airy, the flour does not need to be mixed for a long time and intensively, just combine all the products and stir until the lumps disappear.
The finished dough does not spread and is very thick sour cream in consistency.
Choose ripe, bright apricots for the cake and cut them in half.
The detachable form (in my recipe, the form is 24 centimeters) is covered with parchment, which must be lubricated with butter. It is convenient to cut a circle from paper 1 cm more than the bottom of the form, put it on the bottom and hold it in a ring. We also lubricate the sides of the ring with butter, lay out all the dough, level it and fill it with apricot halves, placing them in slices up and slightly pressing into the dough. Sprinkle with brown sugar.
Put the cake for 35 minutes on the middle shelf of the oven preheated to 160 degrees Celsius. We try the finished apricot cake with a bamboo skewer, and if it stays dry, we take it out and cool it on a wire rack.
Pour the cooled apricot cake with powdered sugar. To powder distributed evenly, it is convenient to place in a fine sieve and lightly tapping on the edge of the sieve, sprinkle with icing cake.
