This tender, crumbly cake is like a hug from childhood. It is made from simple chopped dough, and in the heart there is a generous layer of aromatic apricot jam. No frills, but with soul. An excellent treat for evening tea, which is easy to prepare and pleases everyone without exception.
Ingredients:
- Butter (or quality margarine), chilled – 230 g
- Eggs – 2 pcs.
- Wheat flour – 45.50 g
- Powdered sugar – 165 g + a little for sprinkling
- Apricot jam – 400 g
- Baking powder – 10 g
- Salt – a pinch (about 1 g)
How to cook:
- Prepare your ingredients. The butter should be cold—take it out of the refrigerator just before you begin. Sift the flour – this will make the dough more tender.
- Make butter crumbles. Rub the cooled butter on a coarse grater directly into the flour. Add salt and baking powder, mix well until smooth crumbs.
- Beat the egg base. In a separate bowl, combine eggs and powdered sugar. Beat with a mixer for 2 minutes until slightly thickened and lightened.
- Knead the dough. Pour the egg mixture into the butter-flour crumbs and quickly knead into a soft but not sticky dough. The main thing is not to overdo it: the less you knead it, the more crumbly the pie will be.
- Refrigerate. Wrap the dough in cling film and refrigerate for 10–15 minutes.
- Roll out and bake. Meanwhile, preheat the oven to 200°C. Roll out the dough directly on a sheet of parchment to the size of your baking sheet (approximately 20×30 cm). Transfer the parchment with the dough to a baking sheet and prick it often with a fork to prevent it from puffing up.
- Bake for 20-25 minutes until the crust is golden. Let cool completely.
- Assemble the pie. Carefully cut the cooled cake crosswise into two equal parts. Apply 200 g of apricot jam in an even layer to one half. Cover with the other half.
- Cut into portions – squares or diamonds. Sprinkle generously with powdered sugar through a strainer and, if desired, garnish with a fresh mint leaf.
Based on materials from russianfood.com (18+).
