Difference between revisions of "Apricot Layered Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Recipes" to "Category:Romanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 tablespoons [[Granulated sugar|Sugar]] | * 3 tablespoons [[Granulated sugar|Sugar]] | ||
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# Beat the [[butter]] with the [[Granulated sugar|Sugar]], then with [[egg]]. | # Beat the [[butter]] with the [[Granulated sugar|Sugar]], then with [[egg]]. | ||
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[[Category:Romanian cuisine]] | [[Category:Romanian cuisine]] | ||
[[Category:Romanian cuisine]] | [[Category:Romanian cuisine]] | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Apricot Recipes]] | [[Category:Apricot Recipes]] | ||
[[Category:Lemon peel Recipes]] | [[Category:Lemon peel Recipes]] | ||
[[Category:Sour cherry Recipes]] | [[Category:Sour cherry Recipes]] | ||
[[Category:Apricot Desserts]] | [[Category:Apricot Desserts]] | ||
Latest revision as of 17:28, 15 July 2012
Description
In Romanian: Tort de caise
Ingredients
- 12 oz/350 g flour
- 4 oz/100 g butter or margarine
- 4 oz/100 g sour cream
- 1 egg
- 2 tablespoons Sugar
- 1 teaspoon vinegar
- vanilla
- grated lemon peel
- confectioner's sugar
Filling
Procedures
- Beat the butter with the Sugar, then with egg.
- Add the sour cream, vinegar, vanilla, lemon peel and mix well.
- Add the flour and knead a dough which you then refrigerate for 1 hour.
- (The dough can be made the night before and refrigerated overnight.)
- Divide the dough in two and roll each part into a round sheet.
- Grease the cake pan, lay the first sheet in and bake.
- When the dough has risen and has started to become a little crusty, lay the apricot halves, sprinkle with the 3 tablespoons Sugar and cover with the second sheet.
- Place again in the oven, at medium heat and bake until golden brown.
- Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar.
- (You may use sour cherries instead of apricots.)
