This is an adaptation of a recipe Apple Cake and Apricot from a book that I have since I left home, At the Table: a million menus, France Loisirs editions. I give you my version, this time with the quantities (except for fruit, I remain faithful to the rule of thumb)!
recipe without eggs and very slightly sweet, we appreciate in the heat.
fishing Apricot Cake
For the dough: 200g flour
baking soda 1 tsp
200g cottage cheese 150g soft butter
1 pinch of salt 50g sugar
For the filling:
few apricots and some peaches to taste and size of the mold
20g butter 30g sugar
Combine flour, baking soda, cream cheese, butter, salt and sugar and refrigerate.
Wash and peel peaches, apricots, wash, cut into pieces not too small. Can be added apricot kernels [Breaking nuclei, pass the almonds in boiling water for 10 seconds max to remove the skin].
Heat 20 grams of butter in a skillet and sauté the fruit sprinkled with sugar. Caramelize (about 10 minutes). In the original recipe, it is advisable to use rather firm apricots, peaches and my arch my apricots were ripe, they have made a lot of liquid, which gave a cake moist and fluffy, but still stands well The photo proves it.
After letting the dough rest for about 30 minutes, preheat oven to 220 ° C.
Divide dough into 2 part: 3 / 5 and 2 / 5. Spread 3/5th roll (much much into flour, or else to make it easier, if your dough is very soft, sprinkle bottom of pan with parchment paper and spread dough with a spatula) and fill the mold .
Garnish with fruit pulp, and spread the other part of dough (this time the roller is essential, if necessary add more flour to the dough to a consistency that is better, and act quickly) then cover the fruit pulp by welding the two side by side.
Bake for 45 minutes (check at my home that was faster, but I do not know how hot it cooked). Cool on a rack, and if possible keep the grid otherwise the cake tends to soften the bottom the next day.
It was really enjoyed with a cake fairly simple and quick to do, not too sweet season!
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