Austrian Apricot Pie
Austrian cuisine is famous for sweets and pastries! Apricot cake with biscuit dough thoroughly flavored with ground cinnamon and fresh apricots, during baking it produces such a magical aroma that will not leave anyone indifferent. You can experiment and add a variety of spices to the pastries: nutmeg, ground ginger and cloves. This will only enhance the taste and aroma of the finished cake. The recipe is available to novice cooks, as it is very simple. Austrian apricot pie turns out to be dense, conveniently divided into portions, does not fall apart, and therefore this is a good idea for a picnic.
To prevent the cake from burning and easily separating from the mold, use oiled paper. Before putting the cake in the oven, sprinkle it with brown sugar to make a thin crisp.
- Time for preparing: 1 hour
- Servings Per Container: 8
Ingredients for Austrian Apricot Pie
- 165 g of wheat flour;
- 30 g semolina;
- 30 g of corn starch;
- 3 g of baking soda;
- 4 g baking powder for dough;
- 7 g ground cinnamon;
- 2 large chicken eggs;
- 140 g of soft butter;
- 150 g of sugar;
- 20 apricots (approximately 500 g);
- 15 g of brown sugar;
- 15 g of powdered sugar.
The method of preparation of the Austrian apricot pie
To begin with, thoroughly mix the dry ingredients of the cake: semolina, wheat flour, starch, soda, cinnamon and baking powder. Corn starch can be replaced with potato, this will not affect the finished baking.
Beat the butter with high fatness and fine sugar until fluffy, and when the mixture starts to look like a thick cream, add fresh and large chicken eggs one at a time. The result should be a homogeneous mass, silky and smooth.
If in this recipe you replace regular sugar with brown, then, due to the color of sugar and cinnamon, the cake will turn dark caramel and will look very appetizing.
Carefully combine dry ingredients with whipped butter mass. To make the cake airy, the flour does not need to be stirred for a long time and intensively, just combine all the products and stir until the lumps disappear.
The finished dough does not spread and in consistency resembles a very thick sour cream.
We select ripe, bright apricots for the pie and cut them in half.
A detachable form (in my recipe form 24 centimeters) is covered with parchment, which is necessarily lubricated with butter. It is convenient to cut a circle out of paper 1 centimeter more than the bottom of the form, put it on the bottom and hold it in a ring. We also lubricate the beads of the ring with butter, spread the whole dough, level it and fill it with halves of apricots, laying them with the slices up and slightly pressing into the dough. Sprinkle with brown sugar.
We put the cake for 35 minutes on the middle shelf of the oven preheated to 160 degrees Celsius. We try the finished apricot pie with a bamboo skewer, and if it remains dry, then we take it out and cool it on the wire rack.
Sprinkle the cooled apricot cake with powdered sugar. To distribute the powder evenly, it is convenient to place it in a fine sieve and gently tapping the edge of the sieve, sprinkle the cake with powder.