Apricot slices pastry style

Name: Apricot slices pastry style
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 300 g + 100 g flour; 100 g + 125 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 200 g cold butter/margarine; 200 g Currant or cherry jam; 2 can(s) (850 ml each) Apricots; 1 TEASPOON Baking Powder; 50 g Cornstarch; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

300 g + 100 g flour
100 g + 125 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
200 g cold butter/margarine
200 g Currant or cherry jam
2 can(s) (850 ml each) Apricots
1 TEASPOON Baking Powder
50 g Cornstarch
2 TABLESPOONS Sugar crystals
7-10 Tbsp Whipped cream

Directions

1
300 g flour, 100 g sugar,
2
1 packet of vanillin sugar,
3
Knead 1 pinch of salt, 1 egg and fat in flakes until smooth. Chill for about 30 minutes
4
Roll out the short pastry on a greased fat pan (approx. 35 x 40 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 12 minutes. Stir the jam until smooth and spread on the hot base. Drain the apricots
5
For the sponge cake, separate 5 eggs. Beat the egg whites and 5 tablespoons of cold water until stiff, adding 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Fold in the egg yolks. Mix 100 g flour, baking powder and starch, fold in
6
Spread the sponge cake on the base and cover with apricots. Bake in the oven at the same temperature for 20-25 minutes. Sprinkle with sugar crystals. Let it cool down. Serve with cream tuffs if desired