Cake with dried apricots
10 servings
45 minutes
Apricot cake is a refined delicacy with a delicate taste that combines the gentle tartness of dried apricots and the sweetness of airy dough. This recipe draws inspiration from European baking traditions, where juicy fruits harmoniously complement creamy fillings. Dried apricots not only give the cake a rich aroma but also make it slightly healthier due to natural fruit notes. A subtle lemon hint and almond crumble create a layered perception of flavor, while the addition of cognac in the cream adds a light aristocratic touch. This dessert pairs perfectly with a cup of fragrant tea or coffee and will adorn any festive table. The tender dough, rich cream, and nut decoration make this cake a true work of art for true gourmets.
1
Preheat the oven to 180 degrees.
2
Thoroughly wash the dried apricots and cut them into small pieces.
- Lemon: 1 piece
- Almond: 50 g
3
Beat the yolks with sugar, add sour cream and mix. Add flour, baking soda, lemon zest, and dried apricots. Knead the dough.
- Egg yolk: 3 pieces
- Sugar: 1 glass
- Sour cream: 1 jar
- Wheat flour: 1 glass
- Baking soda reacted with acid: 1 teaspoon
- Lemon: 1 piece
- Almond: 50 g
4
Grease the baking pan with oil and sprinkle with breadcrumbs. Pour in the dough, smooth it out, and bake for 25-30 minutes.
- Butter: 125 g
5
Cool the baked cake, remove it from the mold, and cover it with cream. To prepare the cream, beat softened butter with condensed milk, add cognac, and mix.
- Butter: 125 g
- Condensed milk: 0.3 jar
- Cognac (brandy): 1 tablespoon
6
Decorate the cake with chopped almonds.
- Almond: 50 g
