Stuffed apricot cake
Instructions
Blanched briefly the apricots in a pot with boiling water, then peel them, cut them in half and deprive of the kernel.
Cook the fruit for 2-3 minutes in a saucepan with the wine and sugar, moderate heat, then remove from heat, add the liqueur and let them stand for a few minutes.
Meanwhile, divide the pastry into two equal parts, roll each one into a 1/2 thick sheet and cut from each a 26 cm diameter.
Cook in the oven, discs on buttered and floured plate, at 200 degrees for about 30 minutes.
Prepare the custard: in a saucepan, mix the egg yolks, sugar, lemon zest, salt and milk, stirring vigorously with a wooden spoon.
Transfer saucepan on the heat and cook the custard for 6-8 minutes, over low heat and stirring constantly, without letting take a boil.
Remove the custard from the heat and, while it is still hot, melt the gelatine, previously softened in cold water and squeezed.
Pass the ricotta through a sieve, collected in a copper calderotto and add the cream, cold, stirring continuously with a whisk.
Keep on stirring until you get a perfectly homogeneous mixture without lumps.
Finally, add the whipped cream.
Put a cake ring around one of the two disks of pastry, spread over this half apricots, well drained, with the cavity facing downward, and cover with the cream cheese.
Smoothed the surface and let cool the cake in the refrigerator.
When the custard is firmer, remove the cake ring and lean on the second disk of dough.
Sprinkle the cake with icing sugar and serve it very cold.
Ingredients and dosing for 12 persons
- 500 g of short pastry
- 700 g of apricots
- 25 cl of sweet white wine
- 160 g of sugar
- 4 cl of apricot brandy
- Powdered sugar for garnish
- For the cream cheese:
- 4 egg yolks
- 200 g of sugar
- 1/2 lemon (zest)
- 1 pinch of salt
- 25 cl of milk
- 7 sheets gelatine
- 500 g of ricotta
- 50 cl of cream