Apricot pie

Ingredients for Apricot pie

Instructions for Apricot pie

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

Cake bottoms (2 springformé à 1 ½ l): whip the whites until totally stiff and Add egg yolks, one at a time during the flogging. Add the sugar and whisk for a few minutes.
Term the two kinds of flour and bagepulveret and turn it into egg mixture. Butter the molds and sprinkle them with bread crumbs. Pour batter in and behind about 25 minutes at 175 degrees c. alm. oven.

Let the cakes cool down before they each split into 2 bottoms.

Whip 3 dl of cream and notch 3/4 of the nuts. Turn the chopped nuts in cream foam.

Put the bottoms together with apricot jam and whipped cream. Set the pie cold ca. 12 hours.

Let the half apricots run well. Whip the last cream just before the cake to be served and butter it. Put the apricots and sprinkle with the last nut kernels.