Apricot pie II

Ingredients for Apricot pie II

Instructions for Apricot pie II

To prepare the Apricot pie II recipe, please follow these instructions:

Melt the butter and let it cool off. Whip egg and sugar white and foaming. Add the melted butter as well as the coffee cream and mix flour and baking soda. Stir around with light hand and pour the dough into a 1 liter spring form, grease with melted butter and sprinkle with rasp. Behind well 175 degrees for approx. 30 minutes. Allow the acne to cool before it is removed from the mold.

Filling:
Tear the marcipan roughly and stir it together with the whipped cream to a smooth and fine amount. Cut the pie with a sharp knife and benefit the marcipan mass on one bottom. Lay the other bottom over.

Garnish:
Let the apricots drip off, but save the layers. Put the fruits in a decorative pattern on the pie and soften the 2 leaves blended into cold water. Pour the water and melt them into the heated apricot. When the layer is cooled, pour it over the apricots to be coated and beautifully shiny. Finally decorate with stewed whipped cream.