Apricot Cake
12 servings
100 minutes
Apricot cake is a true embodiment of French culinary art. Its history traces back to traditional recipes from provincial bakeries that used dried fruits to add gentle sweetness to baked goods. This cake combines the softness of cottage cheese dough with the rich aroma of apricots soaked in citrus juices. Almonds add a light crunchy texture, while powdered sugar gives it an exquisite finish. The taste is harmoniously sweet with a pleasant tartness, making it an ideal complement to a cup of tea or coffee. It is especially well-suited for cozy family breakfasts and festive tea parties, filling the home with warmth and the aroma of fresh baking.
1
Cut the dried apricots into cubes and pour the juice mixture over them. Add 50 g of sugar, bring to a boil, and cook uncovered for 5 minutes. Roast the chopped almonds and add them to the apricots.
- Dried apricots: 400 g
- Orange juice: 100 ml
- Lemon juice: 2 tablespoons
- Sugar: 150 g
- Almond: 100 g
2
Knead the dough from flour, baking powder, remaining sugar, eggs, cottage cheese, ¼ teaspoon of salt, and 200 g of butter. Roll it out into a 40*40 cm sheet and evenly distribute the filling on top. Roll it into a log.
- Wheat flour: 600 g
- Baking powder (raising agent): 10 g
- Sugar: 150 g
- Chicken egg: 3 pieces
- Salt: pinch
- Curd cheese (tvorog): 250 g
- Butter: 250 g
3
Preheat the oven to 200°. Place the roll seam side down in a greased loaf pan and bake for 60 minutes. Melt the remaining butter. Brush the still hot cake with butter and sprinkle with powdered sugar.
- Butter: 250 g
- Icing sugar: 30 g
