Apricot cake
Instructions
Mounted In a saucepan with the sugar and whisk the eggs and add sifting the flour; Add the milk and jam and bake in moderate heat until you obtain a smooth cream.
Remove from heat and add the melted butter in a Bain-Marie and almonds; Let cool.
Panettone-cut the top cover, inside, empty sbriciolatela, add to the cream.
Stuffed panettone and close it with the shell.
Top with powdered sugar and serve.
Ingredients and dosing for 8 persons
- 1 panettone from 1000 g
- 130 g of apricot jam
- 200 g of sugar
- 4 eggs
- 200 g of flour
- 100 cl of milk
- 50 g of butter
- 50 g of almond
- Icing sugar