The bitter taste of almonds and the delicate sweetness of apricots are considered a classic combination in cooking. It is no coincidence that housewives often put peeled almonds in apricot jam. Prepare an apricot and almond pie for your loved ones, and this culinary delight will become a favorite dish on your table.
It is necessary
-
- 175 g flour;
- baking powder bag;
- 150 g icing sugar;
- 2 bags of vanilla sugar;
- 2 tablespoons of white sweet wine;
- 250 g butter;
- 4 eggs;
- zest from two lemons;
- canned apricots;
- crushed almonds;
- roasted almonds with petals;
- 4 tablespoons of apricot jam
- a bag of gelatin.
Instructions
Step 1
Divide the butter or margarine in two. Put one in the refrigerator, leave the other at room temperature to soften.
Step 2
Sift the flour thoroughly so that it is saturated with oxygen, and the dough turns out to be more fluffy. Add baking powder, vanilla sugar, and powdered sugar, stir and heap the mixture. Make a depression in the center.
Step 3
Pour white wine into it. Place butter or margarine from the refrigerator in the center. Use a heavy knife to chop the butter and flour. Gently scrape flour with a knife from the edges, so that gradually you get a crumbly mixture. The pieces should be no larger than rice. Do this quickly so that the oil doesn't have time to disperse.
Step 4
Then quickly wrap the dough with your hands, roll it into a ball, wrap it in plastic wrap and put it in the refrigerator for half an hour.
Step 5
Preheat the oven to 200 degrees. Grease a detachable form with fat and dust with flour.
Step 6
Put the dough in a mold, stretch it with your hands and make small sides around the edges. Place with a fork in several places and bake in the oven for 15 minutes.
Step 7
Take out the finished cake and set to cool, and reduce the temperature in the oven to 160 degrees.
Step 8
Mash the other half of the butter white with the remaining powdered sugar and vanilla sugar.
Step 9
Carefully separate the yolks from the whites. Put the whites in the refrigerator, and mix the yolks with butter. Add lemon zest and crushed almonds to the butter-yolk mixture. Mix well.
Step 10
Whisk the cooled whites into a foam and gently stir into the butter-yolk mixture.
Step 11
Apply the resulting mass in an even layer on the cooled crust and put in the oven for 30-35 minutes. After cooking, do not remove the sides from the cake. Leave it to cool right in the mold.
Step 12
Pour the juice from the apricots into a separate bowl. Place the halves of the fruit beautifully on the cake.
Step 13
Heat the juice and mix warm with jam. Cool it down.
Step 14
Dissolve the gelatin according to the instructions printed on the package. Mix it with chilled juice. Pour the glaze over the apricots and refrigerate to set.
Step 15
When the gelatin has set, remove the cake from the mold. To get it out neatly, heat a thin knife in hot water and run it along the sides of the baking dish, separating them from the cake. Then remove the bumpers.
Step 16
Garnish the top and sides of the pie with chopped almonds.
