Apricot Pie
Description
Homemade baked goods for tea. For this cake, you can use either fresh or canned apricots. Alternatively, you can replace them with any other berries, fruits, or even jam. The sliced cake looks wonderful—fluffy and moist, with apricots exuding a delicate aroma of hot summer. Serve the cake with coffee or tea, or even with a scoop of vanilla ice cream. Let's prepare the apricot cake using this simple recipe. 1. Take the butter out of the refrigerator in advance, or if you forgot, you can grate it on a coarse grater. Then cream the butter with sugar and vanilla sugar using a wooden spoon or blender. 2. Separate the egg whites from the yolks. Add the yolks to the butter-sugar mixture and mix thoroughly. 3. Beat the egg whites separately. I recommend adding a spoonful of sugar. 4. Gradually add the flour mixed with baking powder to the butter-sugar-yolk mixture. If using baking soda, be sure to activate it first. I activate baking soda with freshly squeezed lemon juice. 5. Knead a thick dough and then gently fold in the beaten egg whites. Mix well. 6. Grease the baking form with butter and sprinkle with breadcrumbs. You can skip the breadcrumbs, but greasing with butter is essential. Place half of the dough into the form and tap the form on the table to evenly distribute the dough. 7. Wash the apricots, dry them, cut in half, and remove the pits. Place the apricot halves cut-side down. Pour the remaining dough over the top and smooth it with a spoon. 8. Place the form in a preheated oven at 180°C (356°F) and bake for 45–50 minutes. Check for doneness with a toothpick or wooden skewer. The apricot cake is ready! Dust with powdered sugar before serving. Serve with tea or coffee.