A fragrant and delicious Polish cuisine cake. A perfect combination of a thin shortbread crust with delicate apricot meringue and almond crumbs. It is usually prepared for Christmas.
It is necessary
- - 250 g flour;
- - 250 g butter;
- - 220 g of powdered sugar;
- - 200 g apricot jam;
- - 120 g of almonds;
- - 4 boiled yolks;
- - 4 raw proteins.
Instructions
Step 1
Peel the almonds, dry them in a skillet without adding oil, and then grind them in a blender until they are finely crumbled. Boil the egg yolks and rub them through a fine sieve.
Step 2
Knead the dough of almond crumbs, butter, flour, 120 g of powdered sugar and boiled yolk. This will make a shortbread cake dough. Divide it into 4-5 parts, cover with cling film and refrigerate for 30-60 minutes.
Step 3
Roll a biscuit between two sheets of parchment with a thickness of 3-5 mm. Bake the cake for 12-15 minutes at an oven temperature of 170 degrees. The cake should be golden brown. Thus, bake 4-5 cakes, cool them.
Step 4
Prepare the cream for the cake: beat the egg whites with 100 g of powdered sugar until strong peaks are formed. Add apricot jam, beat until fluffy, homogeneous cream.
Step 5
Smear the finished cakes with cream. The thickness of the cream should be equal to the thickness of the crust. Spread the cream on both the top and sides of the cake. Garnish with almonds and apricots as you like. Cake "Krakowski" is ready.
