Shortcrust cake with yoghurt-apricot cream

Name: Shortcrust cake with yoghurt-apricot cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Flour; 50 g Sugar; 100 g Butter; 1 knife tip Baking Powder; 1 pinch Salt; 1 egg (size M); 4 TABLESPOONS condensed milk; 8 sheets Gelatine; 1 can(s) (425 ml; portion weighed 240 g) Apricots; 300 g Whole milk yoghurt; 75 g Icing sugar; 300 g Whipped cream; 500 g fresh apricots; 100 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Flour
50 g Sugar
100 g Butter
1 knife tip Baking Powder
1 pinch Salt
1 egg (size M)
4 TABLESPOONS condensed milk
8 sheets Gelatine
1 can(s) (425 ml; portion weighed 240 g) Apricots
300 g Whole milk yoghurt
75 g Icing sugar
300 g Whipped cream
500 g fresh apricots
100 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Quickly knead flour, sugar, butter, baking powder, salt, egg and 1 tablespoon of cold water with the dough hooks of the hand mixer to a smooth dough. Wrap in cling film and chill for approx. 1 hour. Roll out the dough on a floured work surface to a thickness of 4 mm. Cut out a circle (26 cm Ø) and cut out small flowers from the remaining dough. Place the circle and flowers on a baking tray lined with baking paper. Prick the cake base several times with a fork. Spread all the pastry pieces with condensed milk.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 10-12 minutes until golden brown. Leave to cool on a rack. Soak gelatine in cold water. Drain the apricots well. Pour into a tall mixing bowl and puree finely with a chopping stick. Stir yoghurt, icing sugar and apricot puree until smooth. Dissolve squeezed out gelatine at low heat. Stir in some apricot yoghurt cream and stir into the rest of the cream. Keep cold. Whip 200 g cream until stiff. When the apricot yoghurt cream starts to gel, fold in the cream. Place the shortcrust pastry base on a cake plate and cover with a cake ring. Pour in the cream, smooth it down and put it in a cool place for at least 3 hours. Whip the rest of the cream until stiff.
3
Keep cold. Whip 200 g cream until stiff. When the apricot yoghurt cream starts to gel, fold in the cream. Place the shortcrust pastry base on a cake plate and cover with a cake ring. Pour in the cream, smooth it down and put it in a cool place for at least 3 hours. Whip the rest of the cream until stiff. Put 5 tablespoons of cream in a piping bag with a perforated spout. Smooth the rest of the cream on the surface of the cake. Wash fresh apricots, dab dry, halve and stone. Cut into slices. Remove the cake from the ring and cover with apricot slices. Warm the apricot jam and pass through a sieve. Spread the apricots with it. Place the shortcrust pastry flowers on the edge of the cake using cream dabs
4
Smooth the rest of the cream on the surface of the cake. Wash fresh apricots, dab dry, halve and stone. Cut into slices. Remove the cake from the ring and cover with apricot slices. Warm the apricot jam and pass through a sieve. Spread the apricots with it. Place the shortcrust pastry flowers on the edge of the cake using cream dabs
5
waiting time approx. 4 hours