Apricot slices pastry style

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 300 g + 100 g flour
  • 100 g + 125 g sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp Salt
  • 6 Eggs (Gr. M)
  • 200 g cold butter/margarine
  • 200 g Currant or cherry jam
  • 2 can(s) (850 ml each) Apricots
  • 1 TEASPOON Baking Powder
  • 50 g Cornstarch
  • 2 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Whipped cream

Directions

  1. 1

    300 g flour, 100 g sugar,

  2. 2

    1 packet of vanillin sugar,

  3. 3

    Knead 1 pinch of salt, 1 egg and fat in flakes until smooth. Chill for about 30 minutes

  4. 4

    Roll out the short pastry on a greased fat pan (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 12 minutes. Stir the jam until smooth and spread on the hot base. Drain the apricots

  5. 5

    For the sponge cake, separate 5 eggs. Beat the egg whites and 5 tablespoons of cold water until stiff, adding 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Fold in the egg yolks. Mix 100 g flour, baking powder and starch, fold in

  6. 6

    Spread the sponge cake on the base and cover with apricots. Bake in the oven at the same temperature for 20-25 minutes. Sprinkle with sugar crystals. Let it cool down. Serve with cream tuffs if desired

Nutrition Facts

KCAL
250 kcal
CARBS
38 g
FATS
9 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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