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Sand cake with apricot and sour cream filling

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Kitchen World
Calorie content 183.4 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 4.1 gr.
Fats * 8 gr.
Carbohydrates* 32.6 gr.
* per 100 gr. product
Sand cake with apricot and sour cream filling
Content

Delicate sour cream pie with the addition of garden apricots is a pastry that will not leave anyone indifferent! The combination of fatty sour cream, shortcrust pastry and sweet fruits creates a delicious dessert.

Ingredients

Cooking process

step 1 out of 30
Using a kitchen gram scale, we measure the required amount of flour, namely, 300 grams.
step 2 out of 30
Sugar for making dough, we need 100 gr.
step 3 out of 30
For creamy taste and aroma, measure out 150 grams of butter.
step 4 out of 30
Combine granulated sugar and chilled butter in a deep bowl.
step 5 out of 30
Add sifted, oxygenated flour to the sugar mixture.
step 6 out of 30
We also send one pinch of table salt there.
step 7 out of 30
We also send a teaspoon of baking powder to the rest of the ingredients.
step 8 out of 30
Knead and grind the semi-finished apricot pie dough with your hands or with a fork.
step 9 out of 30
Add one egg to the resulting crumb.
step 10 out of 30
And be sure to put a tablespoon of sour cream (the higher the fat percentage, the tastier it will turn out).
step 11 out of 30
With clean hands, mix the dry mixture and start kneading: the result is an elastic soft dough that does not stick to your hands.
step 12 out of 30
Prepare a baking dish or baking sheet (always with sides, at least 3 centimeters).
step 13 out of 30
We line one sheet of parchment for baking at the bottom.
step 14 out of 30
Sprinkle the working surface with wheat flour and put a ball of dough.
step 15 out of 30
We put cling film or cellophane on top and go through with a rolling pin.
step 16 out of 30
We are trying to form an even round circle.
step 17 out of 30
Gently transfer the layer of dough into the prepared mold.
step 18 out of 30
Using our fingers, we form the smooth edges of the future cake (the excess can be cut off with a knife) and send it to the refrigerator for 25-30 minutes to cool.
step 19 out of 30
It's time to prepare the filling: put the fat sour cream into a deep bowl.
step 20 out of 30
We drive in two eggs.
step 21 out of 30
We fill in 4 tablespoons with a slide of sugar.
step 22 out of 30
And 2 tablespoons of starch (absolutely any will do).
step 23 out of 30
Add vanillin to taste, if you don't like it, just don't add it.
step 24 out of 30
Add a little salt and mix gently, without bringing the mass to foam.
step 25 out of 30
We wash the apricots under running water, dry them with paper towels and cut them into two parts, be sure to remove the seeds.
step 26 out of 30
Carefully pour the sour cream into the chilled dough, trying not to pour over the sides of the dough.
step 27 out of 30
We put the halves of the fruit on top, slightly drowning them in the filling. We send the semi-finished delicacy to the preheated oven for 40-45 minutes until golden brown.
step 28 out of 30
After the time has elapsed, remove the cake from the oven and let it cool slightly.
step 29 out of 30
Then we carefully take out the contents of the form directly in the parchment.
step 30 out of 30
Divide into portions and serve a delicate aromatic dessert. Bon Appetit!

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