Ingredients
Shortcrust pastry
flour
400g
14oz
1.60cup
26.80tbsp
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
butter
150g
5.25oz
0.60cup
10tbsp
egg yolks
3pc
milk
45ml
1.49fl oz
3tbsp
baking powder
5g
0.18oz
0.34tbsp
salt
pinch
vanilla
The cream
butter
150g
5.25oz
0.60cup
10tbsp
sour cream 20%
200g
7oz
0.80cup
13.40tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
dried apricots
200g
7oz
0.80cup
13.40tbsp
vanilla
Method
Shortcrust pastry
- Mix the flour with baking powder.
- In a separate mixer bowl, whip the softened butter with powdered sugar and salt at a low speed.
- Add the yolks, one by one, and then milk at room temperature. Don't stop whipping until the dough becomes homogeneous.
- Gradually add the flour, stirring with a spatula.
- Grab the dough into a lump, wrap it with foil, and place in the fridge.
- Divide the chilled dough into 8 pieces. Roll the pieces , and cut the circles with a diameter of 18cm (7.09 inch). * While one cake layer is baking, keep the remaining pieces of dough in the fridge.
- Bake each cake layer at 356F (180C) for about 8 minutes.
The cream
- Wash the dried apricots, and pour the hot water over it.
- After softening, dry the apricots, and mash it with a blender.
- Mix the apricot mass with sugar, and then add the sour cream. Waiting for the sugar to dissolve.
- Combine the butter and sour cream with dried apricots at a low mixer speed.
Cake assembly
- Alternate the cake layers with the cream.
- Decorate the finished cake with physalis.
