Cold Apricot Cake

70 min
0 Persone
70 min
INGREDIENTI: per 0 persone
  • 3 ½ lb apricots
  • ½ lb milk
  • 3 oz all-purpose flour
  • 5 oz sugar
  • 1 ½ oz butter
  • 4 eggs
  • 1 lemon
  • 1 tablespoon liqueur
  • 1 pinch vanilla powder (or vanilla extract)
  • 1 candied cherry

Melt the butter in a small casserole. Toss in the flour and stir, then dilute the mixture with the milk, pouring it in a little at a time and stirring carefully. Add the sugar worked to a cream with the yolks and, subsequently, also the egg whites whipped to stiff peaks, the finely grated lemon rind, vanillin, liqueur, and sieved apricots (keeping aside 3 or 4 for the decoration). Pour the preparation into a buttered mold sprinkled with sugar, and cook in a baine marie (i.e. putting the receptacle inside a bigger one, containing a couple of inches of water) in a preheated oven at 350°F for 45 minutes. As soon as it is cooked, cool the cake, and put it into the fridge for 4 – 6 hours to chill. Serve upside-down, after decorating the surface with rays of thin apricot wedges, with a cherry in the center.

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