Apricot cake

Apricot cake
gourmet recipe
kitchen Spanish
Apricot cake
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
prep time
30 min
cooking time
40 min
total time
1 hr 10 min
prep time
30 min
cooking time
40 min
total time
1 hr 10 min
  • 500 g flour
  • 1/4 l of lukewarm milk
  • 30 g pressed yeast
  • 80 g butter
  • 1 egg
  • 1 pinch of salt
  • 2 tablespoons sugar
  • 1 kg of apricots
  • 500 g of cottage cheese
  • 3 eggs
  • 3 tablespoons of starch
  • juice and grated rind of 1/2 lemon
  • 3 tablespoons of sliced almonds
For the oven tray
  • butter
  1. Grease a baking sheet with butter. Sift the flour onto a source. Make a hole in the center and mix in it the shredded yeast with the milk and some flour. Leave to ferment the yeast prior mass, tapada, 15 minutes.
  2. Melt the butter and mix with the egg, Salt, sugar, all the flour and the previous dough of yeast. Knead until bubbles come out and let them ferment again cap- Gives 15 minutes.
  3. Wash, divide in half and bone the apricots. Mix the cottagesón with the eggs, the starch, lemon juice, the zest and sugar. Extend the sourdough, put it on the baking sheet, spread over with the cottage cheese and cover with the apricots.
  4. Spread the almonds over the top. Let the cake ferment again 15 minutes. Heat oven to 220o Celsius.
  5. Bake the cake 35-40 minutes to half-height. Leave to cool a little, cut it into portions and remove it from the veneer.
Recipes easy to https://recetasdecocinafaciles.NET /

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