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Apricot milk pie

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859
Kitchen World
Calorie content 142.6 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 1.7 gr.
Fats * 6.9 gr.
Carbohydrates* 35.4 g
* per 100 gr. product
Apricot milk pie
Content

Airy porous pie with delicate soft crumb and juicy apricot filling. The dough bakes and rises perfectly, it is not wet, but rather loose. It is based on the correct proportion of milk, eggs, butter and baking powder. Although apricots give juice when baking, it does not make the dough heavier and does not interfere with rising.

Ingredients

Cooking process

step 1 out of 6
Put soft butter, regular sugar and vanilla sugar in a bowl. Leave one or two tablespoons of sugar for sprinkling. Beat the ingredients in a bowl with a mixer until creamy. Add eggs one at a time and continue beating. Pour in milk, whisk.
step 2 out of 6
Add sifted flour along with baking powder, knead a homogeneous dough.
step 3 out of 6
Grease the cake pan with vegetable oil. Alternatively, you can cover it with oiled parchment - this will later simplify the process of removing the finished cake from the mold.
step 4 out of 6
We spread the kneaded dough in the form, level it. We wash and dry the apricots. We cut each fruit lengthwise into two halves and manually remove the bone. On the dough, lay out the prepared apricots, cut up. Sprinkle the remaining granulated sugar on the apricots.
step 5 out of 6
We put the form in an oven preheated to 180 degrees, bake for about forty-five to fifty minutes until golden brown. The finished product should be beautifully reddened.
step 6 out of 6
We take the cake out of the oven, remove it from the mold, let it cool. Then sprinkle with powdered sugar on top, cut into slices and serve.
Bon Appetit!

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