Apricot pie from Alexander Seleznev
101 50 минут 10 порции
This cake taught me baking our famous pastry chef Alexander Seleznev... well, not personally, but through TV programs, six years ago! Was before such a transfer "Sweet story" where he shared a simple and delicious baking recipes for every day. This was the third pie, which I easily learned to do without special skills and without even a mixer! So this is a win-win recipe lush, porous, apricot and a large cake dedicated to all the busy, lazy and just caring Housewives who want to surprise your loved ones quick and delicious dessert!
Ingredients for Apricot pie from Alexander Seleznev
- Flour - 300 g
- Sugar - 300 g
- Yogurt - 150 g
- Chicken egg - 3 PCs
- Sunflower oil - 120 ml
- Lemon peel - 1 piece
- Leavening agent - 10 g
- Apricot - 1 ban.
- Jam apricot - 4 tbsp
Step by step instruction of cooking Apricot pie from Alexander Seleznev
Form ( my 20 x 30 cm) covered with baking paper, lightly grease with oil. Spread the dough and put the slices of apricots.
I greedy, you can add more apricots. In the baking process they are "buried" in the dough and the cake is a sponge cake with filling.
Prepare in advance and measure (weigh) the products, grate the zest from the lemon, everything should be at hand. I use a measuring Cup 250 ml.
In a bowl sift flour mixed with baking powder ( 300 grams is slightly less than 2 cups), add sugar (I took less, just a glass), pour the yogurt, eggs, butter, add zest and mix well.
Just a quick mix with a fork or whisk all the ingredients into a homogeneous mass, the dough will be thicker than for pancakes.
Apricots drain in a colander or just pour the syrup.