crunchy almond cake with apricots and mascarpone
TIME OF PREPARATION: 70 min (30 min preparation, 40 min baking)
PRICE: 10 PLN
SERVING: 8 servings
STATS: 239 kcal | 5 g of protein | 25 g carbohydrates | 14 g fat
food foil wrap
molds for graters (9 cm in diameter)
// DOUGH //
wheat flour type 450 – 3/4 glass
powdered sugar – 3 tablespoons (45g)
butter – 3 tablespoons (45g)
// FILLING //
apricots, fresh or canned – 4 items (200g)
egg – 1 item
sugar – 2 tablespoons (30g)
mascarpone cheese or cream cheese (125g)
1. DOUGH (5 min)
If you have whole almonds, you must grind them finely in a blender. Then put the almond powder into the bowl, add flour, sugar and salt and throw cold butter. Chop everything with a knife, and then quickly rub the clumps in your fingers (too long kneading of the dough with your hands warms them and the dough will lose its desired consistency – alternatively you can make it with a kitchen robot). When the mixture forms into a kind of a wet sand, pour 1 tablespoon of cold water and knead the dough quickly to obtain a smooth mass. If the dough is still poorly connected, add another tablespoon of water and knead. Form dough into a ball, wrap with foil and cool in the refrigerator for about half an hour.
2. TARTLETS TINS(3 min)
Spread the forms with butter or oil, sprinkle with flour and remove its excess, turning them upside down and hitting their bottoms over the sink.
Set it before rolling the dough – for 200°C/392°F, up and down heater option.
4. ROLLING THE DOUGH + PLACING IN THE TINS (10 min)
Place the chilled pastry on a baking tray or baking paper sprinkled with a flour and roll it to a thickness of approx. 3mm (you can also roll it through a second sheet of paper). Then cut circles out of the dough – they should be 2 cm larger than the diameter of the tins for the tartlet. Put the dough onto the tins and press them with your fingers to the bottom and sides. Cut off the excess on the sides, pressing the molds with the palm from the top. At the end, prick the dough with a fork. If you want, you can put a piece of baking paper and dry rice or beans on top – to be sure that dough will be even on the bottom. We never do it – because of ordinary laziness :D.
5. BAKING I (10 min)
Put tins with the dough into the oven and bake it until lightly browned about 10 minutes. During this time, we are going to make next two steps.
6. APRICOTS (3 min)
Wash the fruit, cut in half, pull out the seeds and cut into quarters.
7. MASCARPONE CUSTARD (3 min)
Crack egg into a bowl, add sugar and mix together for 1 minute. Then add mascarpone cheese and mix again to obtain a smooth custard without lumps.
8. ASSEMBLY (7 min)
Put out the baked tartlets from the oven and lower the temperature to 180°C/356°F. Pour into molds about 1 or 2 tablespoons of cheese custard (up to the height of the dough) and put two quarters of apricots on top – remember not to put too much cheese custard because the apricot will slightly raise its level.
9. BAKING II (15 min)
Put tartlets carefully into the oven and bake for about 15 minutes until the cheese custard is solid and lightly browned.
After baking, take out tartlets from the oven and leave to cool. It is worth chilling them for about 20 minutes in the refrigerator (necessarily under cover). Remember to pull out tartlets from the mold before serving.
And that’s how this delicious sweets of Dunwall are in your homes today!