Cake
Description
The recipe won't take much time. Delicious, tender, aromatic… that's all about the “Apricotin” cake. Very popular in Soviet times, it was a real decoration of festive tables. Buying it in a store was very difficult, so our housewives learned to make it themselves. I also bake this cake and today I'm sharing the recipe. It can be served with tea or coffee.
Instructions
- 1
Step 1
Cream the butter with the egg and sugar until smooth, add a pinch of salt and stir in the flour. Knead a soft and pliable dough.
- 2
Step 2
Wrap it in plastic wrap and place it in the refrigerator for about 40 minutes.
- 3
Step 3
When the dough has cooled, divide it into 5 equal parts.
- 4
Step 4
Roll each portion into a thin sheet about 1 cm thick, rolling directly on parchment paper. Place the rolled sheets in the freezer for 15–20 minutes.
- 5
Step 5
Place our layers on the same parchment paper liners and bake them in the oven at 200 °C for 7–8 minutes.
- 6
Step 6
While the layers are baking, you need to prepare the cream. Mix the milk with sugar, 2 yolks and a spoon of liqueur. Cook, stirring constantly, until thickened.
- 7
Step 7
Beat the butter until fluffy and add the cooled cream in small portions. Place the cream in the refrigerator for about 15 minutes.
- 8
Step 8
Assemble the cake, spreading each layer with cream.
- 9
Step 9
Prepare the icing. Mix powdered sugar with water, add a drop of food coloring or beet juice. I overdid it a bit; the icing turned bright pink instead of a delicate color. Cook the icing over heat for a couple of minutes until the powder is completely dissolved and pour it over the cake.
- 10
Step 10
The attribute of the cake is a lattice of chocolate glaze and cream roses. I made the lattice, but I decorated the cake to my taste. Done!