Best italian wine - Wines. Apricot cake

Apricot cake

Apricot pie
Preparation: 15 min.
Cooking: 40 min.
Difficulty: low




Ingredients for a rectangular mold of 20 x 30 cm:

Apricots 500 g: wines, apricot pie
Ricotta 250 g;
Butter 125 g;
Flour 00 200 g; 
125 grams of semolina sugar; wines, apricot pie
10 g powdered chemical yeast;
Medium eggs 3; wines, apricot pie
Vanilla berries 1;
Untreated lemons peel 1;
Cane sugar 3 tablespoons;
Salt up to 1 pinch. wines, apricot pie
For the baking pan: butter q. B., Flour oo q.b.
To polish: apricot jam q.b.
To dust: Velvet sugar as desired.
Soften the butter by working it in a bowl together with the smoked sugar with an electric stirrer to get a soft cream. Now add the vanilla berry seeds. Also incorporate ricotta, which must be beautifully compact and non-watery. Add whole eggs and grated lemon peel. Work the mixture a couple of minutes by putting the sifted flour. Add the yeast and a pinch of salt; The final dough will have to be quite full. Grind the pan, flourish. Spread the dough inside. Wash and dry the apricots, split in half and extract the kernel and cut to pieces. Distribute the spicchisul the dough, leaving the peel in sight. Discard the cane sugar on the apricot and fry the baked cake at 180 ° C for 40 min. Once baked, let it cool, polish the fruit with the apricot jam, spread over the icing sugar.
The cake is ready! wines, apricot pie