Recipe for Apricot and Cherry Cake, Summer Delight
Recipe for Apricot and Cherry Tart, a summer delight with a crisp pastry base, almond whipped cream, and syrupy fruit. A refreshing and indulgent dessert, perfect for summer!
Ingredients
- 250 g flour
- 100 g butter
- 1 egg
- 2 tablespoons sugar
- 1 can apricots in syrup
- 1 can cherries in syrup
- 1 jar cream whipping
- 100 g almonds shelled
Instructions
- In a bowl, mix the flour with the melted butter, egg, some water, and a tablespoon of sugar until you have a homogeneous dough.
- Form the dough into a ball and let it rest for about 15 minutes.
- Meanwhile, butter a cake pan and preheat the oven to 180°C.
- Roll out the shortcrust pastry in the cake pan, prick the bottom with a fork.
- Bake the cake base until it becomes golden (about 20 minutes).
- Whip the cream with a tablespoon of sugar until it is firm, then fold in half of the finely chopped almonds.
- Spread an even layer of whipped cream on the cooled cake base.
- Drain the apricots and cherries from the syrup and place them on top of the cream layer.
- Finish by sprinkling the remaining chopped almonds over the fruit.
Notes
To add an extra touch to your cake, add a teaspoon of natural vanilla extract or a few drops of almond liqueur to the whipped cream to enhance the flavor. Furthermore, you can decorate the surface of the cake with edible dried petals for an even more captivating visual effect.