No-Bake Almond Apricot Dessert
10 servings
20 minutes
No-bake almond dessert with apricots is a refined treat from Bashkir cuisine that embodies the harmony of nutty richness and fruity freshness. The almond base enriched with powdered sugar and aromatic essence creates a delicate dough that is carefully soaked in apricot jam before serving. The aging process gives the dessert a unique texture, while the glaze made from whipped egg whites with lemon juice adds airy lightness and a soft tanginess. Ripe apricots complete the composition, bringing freshness and subtle honey notes. This dessert is perfect for festive occasions and is prepared in advance to reveal the full spectrum of flavors. It combines traditional Bashkir techniques with the exquisite taste of almonds, turning it into a true culinary masterpiece.
1
Chop the almonds and mix with ¾ cup of sugar and ¾ cup of powdered sugar. Add 3 egg whites, almond essence, and knead the dough. Divide the dough into three parts.
- Ground almonds: 340 g
- Sugar: 0.8 glass
- Icing sugar: 3 glasss
- Egg white: 7 pieces
- Almond essence (extract): 0.3 teaspoon
2
Roll one part on a surface sprinkled with sugar. Make a high edge from the remaining dough. Grease the bottom and sides of the pie with apricot jam. Let the pie dry for at least 3 days before adding the filling.
- Sugar: 0.8 glass
- Apricot jam: 3 tablespoons
3
Place halved peeled apricots on the dried cake and cover with glaze. To prepare it, beat the egg whites, gradually adding powdered sugar. Then add lemon juice and glucose and beat again. Place the finished dessert in the refrigerator for 1 day.
- Apricots: 6 pieces
- Egg white: 7 pieces
- Icing sugar: 3 glasss
- Lemon juice: 0.5 glass
- Liquid glucose (glucose syrup): 2 teaspoons
