Baking a biscuit is quite simple. Apricots are perfect fresh, frozen or canned. In this case, I prefer canned ones, because they have less moisture, therefore, there will be less moisture in the dough. The baking time depends entirely on your oven. The biscuit turns out to be tender, fluffy, not dry and very tasty.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Fruit / Apricot / Flour
Dish: Baking / Biscuit
- Chicken Egg - 4 Pieces
- Sugar - 180 Grams
- Wheat flour - 150 grams
- Baking Dough - 1 Teaspoon
- Apricots - 300 Grams
How to cook "Biscuit with apricots"
Prepare the ingredients for making the apricot sponge cake.
Break the eggs into a deep bowl. It is advisable to pre-wash them with warm water.
Beat the eggs with a mixer to mix the whites with the yolks.
Gradually add sugar and whisk without stopping, achieve an increase in mass by 3-4 times.
Pour in baking powder, gradually add sifted flour.
Stir the dough gently with a spatula.
Line the bottom of the mold with baking paper. Do not grease the sides of the mold with anything! Lay out the dough. Cut the apricots into wedges and place on the dough. The diameter of my mold is 20 centimeters.
Preheat the oven to 170-175 degrees and send the biscuit there. Try not to open the oven for the first 20 minutes. Bake the biscuit for 45-50 minutes. Check readiness with a wooden stick. When pierced, it should come out of the biscuit dry. To prevent the biscuit from falling off, when you take it out of the oven, turn the mold upside down and place it on three tall cups or glasses. Keep so until the biscuit has cooled completely.
Cool the finished biscuit and remove from the mold.
The apricot sponge cake is ready. Slice and serve. Enjoy your tea!