30 bright, bold and zingy recipes to boost your mood
Bring some color into your cooking to add sunshine to cold, gray days. From easy breakfasts and quick lunches to winning dinners and comforting bakes, we've chosen 30 bright, bold and zingy recipes to add welcome cheer to winter.
A juicy apricot cake is a fine thing, especially in summer when the fruity taste is particularly welcome. An apricot cake becomes even more delicious when the fruits sink into a cream grade. The cast makes the cake even juicy, but also finer. Try this apricot cake with a cream grade, you will love it! © provided by Berliner Kurier
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is used for this recipe, finished puff pastry is used. So the preparation is very quick, but the floor is pre -baked. Müricigeig also fits very well with this apricot cake. And here is the recipe.
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You need for the apricot cake with a cream grade: packet ready-made pet dough from the freezer (round), 500 grams of apricot halves from the can (dripped dripped ), 2 eggs, 80 grams of sugar, 200 grams of cream, a dash of orange liqueur (does not have to), a springform pan (28 cm in diameter), baking paper, legumes for blind baking (e.g. peas)
and so it works: first the oven to 220 Preheat. Line the baking pan with the puff pastry, up to the edge. Cut out protruding edges. Pierce the dough with a fork several times.
Line the puff pastry floor with baking paper, fill with the legumes and bake blindly, about 25 minutes at 220 degrees. (Tip: Instead of legumes such as peas or lentils, you can also use rice to bake blind.)
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After baking, remove the legumes, switch the oven down to 170 degrees. Top the puff pastry floor all around from the outside with the apricot halves so that the fruits overlap. The curvature of the apricots down.
For the casting, stir the eggs with the sugar, mix in the cream and the liqueur (if you use it). Pour the cast evenly over the apricots. Bake the cake at 170 degrees 35 to 40 minutes.
The cast should have been put on the entire cake surface, but should not have accepted a dark color yet. Let the cake vaporize and then remove the shape with the floor. Let cool on a grille and serve as soon as possible. Because the apricot cake with cream is best tastes best.
TIP: The cream cast is also very suitable for rhubarb cake. Instead of the apricots, you take 500 grams of rhubarb, peeled and cut into about 2 cm long pieces. With rhubarb cake, however, a short pastry floor fits better.
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