How to make fresh apricot cake and chopped peeled almonds, a maraschino-flavored recipe to be made with ready-made shortcrust pastry and sponge cake.
Ingredients for 6 people
- 500 g of apricots
- 300 g of shortcrust pastry
- 150 g of sponge cake
- 2 tablespoons of peeled and chopped almonds
- 70 g of granulated sugar
- 3 spoons of maraschino
- 1 egg yolk
Preparation of fresh apricot and almond cake
Line the pan with baking paper.
Wash the apricots, dry them, open them in half and remove the core.
Cut the sponge cake into thin slices.
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Keep some short pastry aside and roll out the rest with a rolling pin to form a disk to put on the bottom of the pan.
With a fork, prick the bottom of the pasta and cover it with the slices of sponge cake.
Wet the slices of sponge cake with maraschino and sprinkle them with chopped almonds and apricots, arranging them with the convex part facing upwards.
Sprinkle with all the granulated sugar and, with the shortcrust pastry left, form strips about one and a half centimeters wide, which will be arranged in the shape of a grid on the fruit, joining them to the edge of the shortcrust base of the tart.
Beat the egg yolk and brush it over the surface of the cake.
Transfer to preheated oven for about 40 minutes.
After removing the tart from the oven, let it cool and turn it out onto a tray.
