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Apricot cake


The yolks, rubbed with a pinch of salt, sugar until they double in volume, then a little oil like mayonnaise, the flavors and finally mixing lightly with a wooden spoon, the beaten egg whites;

I turn the composition in a tray with baking paper, I put the thawed and well drained apricots on top, I put it in the oven over a moderate heat for 40 minutes,

cut it after it has cooled and powder it with powdered sugar


Apricot and peach cake

Apricot and peach cake it's one of the cake recipes my mom used to make for us when we were little. I still remember the lust I felt when the scent of this fragrant cake began to penetrate the kitchen. The hardest part was that we had to wait for it to cool down, which I didn't really respect most of the time.

Fluffy fruit cakes have always been my favorites and because this year it seems that I will have a lot of fruit in the garden, I will definitely post a lot of simple and quick dessert recipes.

The recipe for the apricot and peach cake that I propose to you today is a bit modified compared to my mother's. She uses butter, I preferred to replace it with oil, and I replaced the milk with yogurt. Fruit and yogurt cakes have a special consistency. They are very fluffy and a little moist, not much, just as much as a delicious summer fruit cake should be.


Apricot cake

One of the simplest and most delicious seasonal cakes is apricot cake. It is prepared quickly and has simple ingredients.

Even children can do it or at least help you.

Use ripe apricots in the recipe apricot cake and you will have a dessert to the taste of the whole family.


Apricot cake

One of the simplest and most delicious seasonal cakes is apricot cake. It is prepared quickly and has simple ingredients.

Even children can do it or at least help you.

Use ripe apricots in the recipe apricot cake and you will have a dessert to the taste of the whole family.


Damen Caprice apricot cake recipe and crispy meringue - Ladies' Caprice

Damen Caprice apricot cake recipe with crispy meringue - Ladies' Caprice, Női szeszély or Damenkapritz. How to make a cake with a fluffy top, slices of fresh apricots and a thick layer of foam? Fluffy apricot cake. Meringue cake recipe.

Although I have 2 apricots in the garden, it seems that we no longer have time to enjoy their fruits because for about 3 years it has been freezing exactly when they are in bloom. So it was this year… unfortunately. We craved imported apricots that, fortunately, were ripe, sweet and fragrant. From a few of them I made this wonderful fluffy meringue cake: Damen Caprice. It is a cake that I grew up with in my grandparents' house in Sibiu and in Cluj. It has Austro-Hungarian origins and its name is both Hungarian (Női szeszély) and German (Damenkapritz), Czech or Slovak (Damen Kapric) or Romanian: Capriciul Doamnelor. In our house it was always called Damen Caprice ("damen capris"). There are some recipes that are made with apricot jam, others that include walnuts put in meringue, others with dough with baking powder, but in our family, Damen Caprice was made as shown below.

My great-grandmother Buia from Sibiu made it in a large tray with a huge layer of meringue on top. I can still smell the warm apricot cake out of the oven and remember how eagerly I waited for it to cool. I published earlier round variant (cake type) by Damen Caprice for which I even used the old recipe from Buiei's notebook: a leavened dough, very fluffy, prepared with a mix of butter and lard. Since not everyone has lard (or does not like it) I decided to adapt the recipe and use only butter as well as a smaller tray (20 × 30 cm).

To get a high layer of meringue I advise you to use extra egg whites. 5 pieces remain from the counter and you can put 2 more to make a thick meringue.


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Ingredient:

1kg apricots (without seeds)
8 tablespoons caster sugar
160g margarine
200g powdered sugar
4 eggs
1 sachet of baking powder
1 sachet of vanilla sugar
360g flour
1 sachet of vanilla pudding

Method of preparation:
We wash the apricots, remove the seeds, cut them in half and put them in a bowl. Over the apricots, add 8 tablespoons of caster sugar and leave everything to marinate for 30-40 minutes, until the sugar melts. They are then placed in a strainer.

Take a bowl, put margarine in it, add powdered sugar and mix. Add the vanilla sugar and 4 egg yolks and mix again. At the end, add the pudding powder and mix.


Put the flour in a bowl and mix it with baking powder and a pinch of salt.
Add the flour over the margarine composition prepared before, add 300ml of the juice resulting from the apricot drain - if not too much juice has been drained, dilute with water until you get the desired amount, ie 300ml - and mix everything.
Put the egg whites in a bowl and beat them with the mixer and then incorporate them into the resulting composition. Mix lightly with a spatula until smooth.

In a pan greased with oil and lined with flour, put the composition, add the drained apricots, beforehand - I put them with the inside down & # 8211 and put the cake in the oven for 40 minutes.






I took the recipe from Laura S, with some minor modifications. It's a delicious recipe. Thanks Laura S, for such a wonderful recipe. Original recipe here: http://laurasleckerbissen.blogspot.com/2008/07/prajitura-simpla-cu-caise.html.


  • 450 g apricots (without seeds)
  • 100 g butter
  • 200 g sugar
  • 250 g flour
  • 50 g cocoa
  • 180 ml of milk
  • 2 eggs
  • 0 vial free of rum
  • 1 teaspoon baking powder
  • a pinch of salt

In a bowl, mix the soft butter with the sugar and a pinch of salt. Add the essence, eggs one at a time, mixing well after each one. Sift the flour together with the cocoa and baking powder and incorporate them, alternating with the milk.

Grease with butter and cover with flour or cocoa a 22 × 30 cm tray and transfer the composition, leveling it well. Place the apricots cut into slices that are not too thin.

Bake the cake for 25-30 minutes at 180 ° C. Do not bake it excessively because it will be too dry. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


If you like it, share it with your friends!





Ingredient:

1kg apricots (without seeds)
8 tablespoons caster sugar
160g margarine
200g powdered sugar
4 eggs
1 sachet of baking powder
1 sachet of vanilla sugar
360g flour
1 sachet of vanilla pudding

Method of preparation:
We wash the apricots, remove the seeds, cut them in half and put them in a bowl. Over the apricots, add 8 tablespoons of caster sugar and leave everything to marinate for 30-40 minutes, until the sugar melts. They are then placed in a strainer.

Take a bowl, put margarine in it, add powdered sugar and mix. Add the vanilla sugar and 4 egg yolks and mix again. At the end, add the pudding powder and mix.


Put the flour in a bowl and mix it with baking powder and a pinch of salt.
Add the flour over the margarine composition prepared before, add 300ml of the juice resulting from the apricot drain - if not too much juice has been drained, dilute with water until you get the desired amount, ie 300ml - and mix everything.
Put the egg whites in a bowl and beat them with the mixer and then incorporate them into the resulting composition. Mix lightly with a spatula until smooth.

In a pan greased with oil and lined with flour, put the composition, add the drained apricots, beforehand - I put them with the inside down & # 8211 and put the cake in the oven for 40 minutes.






I took the recipe from Laura S, with some minor modifications. It's a delicious recipe. Thanks Laura S, for such a wonderful recipe. Original recipe here: http://laurasleckerbissen.blogspot.com/2008/07/prajitura-simpla-cu-caise.html.


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If you like it, share it with your friends!





Ingredient:

1kg apricots (without seeds)
8 tablespoons caster sugar
160g margarine
200g powdered sugar
4 eggs
1 sachet of baking powder
1 sachet of vanilla sugar
360g flour
1 sachet of vanilla pudding

Method of preparation:
We wash the apricots, remove the seeds, cut them in half and put them in a bowl. Over the apricots, add 8 tablespoons of caster sugar and leave everything to marinate for 30-40 minutes, until the sugar melts. They are then placed in a strainer.

Take a bowl, put margarine in it, add powdered sugar and mix. Add the vanilla sugar and 4 egg yolks and mix again. At the end, add the pudding powder and mix.


Put the flour in a bowl and mix it with baking powder and a pinch of salt.
Add the flour over the margarine composition prepared before, add 300ml of the juice resulting from the apricot drain - if not too much juice has been drained, dilute with water until you get the desired amount, ie 300ml - and mix everything.
Put the egg whites in a bowl and beat them with the mixer and then incorporate them into the resulting composition. Mix lightly with a spatula until smooth.

In a pan greased with oil and lined with flour, put the composition, add the drained apricots, beforehand - I put them with the inside down & # 8211 and put the cake in the oven for 40 minutes.






I took the recipe from Laura S, with some minor modifications. It's a delicious recipe. Thanks Laura S, for such a wonderful recipe. Original recipe here: http://laurasleckerbissen.blogspot.com/2008/07/prajitura-simpla-cu-caise.html.


  • 450 g apricots (without seeds)
  • 100 g butter
  • 200 g sugar
  • 250 g flour
  • 50 g cocoa
  • 180 ml of milk
  • 2 eggs
  • 0 vial free of rum
  • 1 teaspoon baking powder
  • a pinch of salt

In a bowl, mix the soft butter with the sugar and a pinch of salt. Add the essence, eggs one at a time, mixing well after each one. Sift the flour together with the cocoa and baking powder and incorporate them, alternating with the milk.

Grease with butter and cover with flour or cocoa a tray of 22 & # 21530 cm and transfer the composition, leveling it well. On top we place the apricots cut into not very thin slices.

Bake the cake for 25-30 minutes at 180 ° C. Do not bake it excessively because it will be too dry. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".