Blown apricot cake
Instructions
Wash the apricots, cut them in two and cherries.
Put them in a saucepan for 10 minutes with 50 g sugar and 1/2 l of water and cook over low heat, then drain.
Mix the egg yolks with sugar and add the flour, stirring; Add the warm milk, stirring with a whisk.
Put the saucepan on the stove always banging with the whip until it is thick.
Let cool then add cream to the egg whites.
Roll out the pastry and line a baking tray defrosted buttered, then another with the cream.
Place the apricot halves with the inside down, then place in a hot oven at 200 degrees for 35-40 minutes.
Let cool, then sprinkle with icing sugar and glazed apricots with warm jam.
Ingredients and dosing for 4 persons
- 1 pack of frozen shortcrust pastry
- 50 cl of milk
- 200 g of sugar
- 50 g of flour
- 8 ripe apricots
- 5 eggs
- Apricot jam
- Icing sugar