Cake "Apricotine"

[Dough:]

Cake "Apricotine"

Category: Confectionery

Ingredients
Dough:
Softened butter	180 g
1 small egg or 2 yolks
Sugar	120
Salt	pinch
Flour	300 g
Baking powder	1 tsp
Cream:
Oil	110 g
Small yolk	2 pcs.
Milk	80 ml
Apricot liqueur	1 tsp
Vanilla essence	1 tbsp. l.
Glaze:
Powdered sugar	100 g
Water	1 tbsp. l.
Liquor	1 tbsp. l.
For decoration:
Whole nuts
Chopped roasted nuts	1 tbsp. l.

Cooking method

• Dough:
• Mix 180 g of softened butter with two yolks (or 1 small egg) and 120 g of sugar and a pinch of salt until smooth. Pour in 300 g of sifted flour with a teaspoon (without a slide) of baking powder. Knead the dough quickly. Prepare 5 sheets of baking paper. Divide the dough into 5 equal parts (who have scales - 130 g) and roll each thinly on a sheet, sprinkle with flour. The diameter should be a couple of centimeters larger than a plate with a diameter of 20 cm. After rolling, I lightly press such a plate against the workpiece, and a trace remains. Chop the blanks with a fork and put in the freezer for 5 minutes (and store there until baking). Bake at 210-220 C for about 8 minutes. The cakes should remain light, with a golden hue. While the cakes are hot, trim them along the marked lines. At the same time, the toasted edges will be cut off. Cool without removing from the parchment.
• Charlotte cream:
• Mix 80 ml of milk with two small yolks, pour in 110 g of sugar. Stir. Put the mixture on low heat and, while stirring, bring to a boil and cook for 4-5 minutes.
• You should get a thick yellow syrup. Transfer to a small bowl and cool to room temperature. Beat 110 g butter until whitening, gradually add syrup while whisking. Add 1 tbsp at the end. l. apricot liqueur (or other fruit) and 1 \ 2 coffee. l. vanilla essence.
• Sponge crumbs:
• Grate a few pieces of biscuit and fry at 200C for about 5-8 minutes. The crumb should turn brown.
• If you do not have crumbs, use scraps from the cakes, but do not fry them.
• Assembly:
• Divide the cream into 6 parts.
• Place 4 cakes on top of each other, smearing with cream (1/6 part each).
• Glaze the fifth cake. To do this, mix 100 g of powdered sugar with a dye (maybe beet juice), a spoonful of liquor and a spoonful of boiling water. When a homogeneous mass is obtained, heat it in a microwave or high heat until boiling and pour half of the mass on the cake. Smear quickly. Heat the second part again and add a second layer of glaze. Smear. This will make the glaze opaque. Cool the cake with icing. Place on top of the cake. Apply a mesh of chocolate glaze (can be marked with a ruler). Lubricate the edges with some of the cream and sprinkle with biscuit crumbs.
• Decorate the top with the remaining cream, usually just a border. From several nuts, make a flower in the middle, decorate with cream. Put a tablespoon of chopped roasted nuts in two places.

The dish is designed for

12

Note

Abrikotin ... a name from somewhere from deep childhood, a strong association with something tasty, but long forgotten
I found it in Chadeyka's recipes, copied it into a culinary notebook, and so it would have gathered dust in the notebook files, if not for Hairpin. Thanks to the very best prefect and kindergarten leader, this cake was made and eaten the very next day.
My comments while making the cake:

1.The cakes need to be rolled out thinly. For those who have a silicone mat (like mine), this step is not difficult: the mat is flipped onto the baking paper, and everything is fine. For the rest, it is possible to roll out immediately on paper. The dough turned out to be quite plastic - it is easy to close the hole with your hands, and walk with a rolling pin.
2.if you are not as lazy as me, I advise you to make a square cake template, or use a plate, as Chadeika does. In the rolled blank, it is enough to outline the contour of the cake with a knife, and then cut it along this contour with a lukewarm one, the trims are useful for sprinkling the sides.
3. For a long time I was tormented by doubts whether to make an ordinary Charlotte cream for 1 egg and 200 g of butter, or not to deviate from the author's recipe. I decided to do everything like the author. I didn't find apricot liqueur, so I replaced it with a tablespoon of apricot jam liquid and a little brandy. I will say right away that there was not enough cream to decorate. So it's better to do it right away with 200 g of oil.
4. Glaze for the top cake. For some reason, I decided that a tablespoon of water for 100 g of powder would be too much, again I replaced the liqueur with brandy. As a result, my frosting froze before it could spread over the cake. I even had to put the cake in the micron, but it was too late ... Glaze is the most unsuccessful part of the experiment

In general, the cake is of course delicious, though sweetish, I would reduce the amount of sugar in the cakes. In general, for everyone who loves dry shortbread cookies combined with butter cream, I recommend
The impressions of people who have tried the cake are interesting: young people - oh, this is something very tasty and unusual, I have not met such cakes before, the middle generation - wait a minute, something reminds me of it, for sure - ABRIKOTIN

The original recipe is here: 🔗, then the words of the author:
Oh, does anyone remember this cake? Delicious, delicate, fragrant .... It has not been released for a long time. I suspect that the technology is rather complicated, instead of a couple of layers, as in Leningradskoye, there are as many as five of them, but thin. Correct cakes are very thin and brittle, to cope with them you need a sharp eye and a steady hand.
If you have them - you can start!
In general, there is nothing complicated in the cake - shortbread dough, Charlotte cream, lipstick. But some points are worth paying attention to: firstly, the cake layers are rolled out very thinly and then cut out, in this regard (since few people can roll out five layers of the same diameter and even thickness) I increased the number of components for the dough by 20 %. Secondly, it is difficult to cook lipstick at home - you need to have a sugar thermometer or be able to determine the temperature of the syrup by its appearance. Therefore, I replaced the lipstick with sugar glaze, the taste is the same, only it turns out a little harder. The stripes on the cake are made with chocolate fondant (cocoa is added to the usual one), but I painted them with chocolate icing. Well, in general, "Abrikotin" is square, but at home it is much easier to bake round cakes.
As for the name "Abricotin", I don't remember how apricot the liquor was in this cake. And what should be the liqueur "Abrikotin", apricot? I never understood. In general, if you take any fruit liqueur, you will not go wrong.
Follow my recommendations - and you will succeed!

This word has another meaning.

Apricotine is a fruit or stone fruit liqueur widely used as a flavoring agent in the industrial production of confectionery and in the preparation of compotes, jelly, jelly and other sweet dishes. The same name has a synthetic liqueur essence, which serves as a substitute for natural apricotine.

[Nataly_rz]

Nataly_rz, very similar !! Appetizing !!!!
WANTUOOOOOO! VERY WANT! If only this week passed and we started making this cake !!!

I do not understand .... in the recipe there is coffee essence, but in the recipe itself - vanilla .... which one do you need?

[Star]

Star, this is 1/2 coffee spoon of vanilla essence.

I do not understand .... in the recipe there is coffee essence, but in the recipe itself - vanilla .... which one do you need?

I think it's still vanilla. The coffee shop is more suitable for "Leningradskoye".

The essence is really vanilla, I have already fixed it, thanks for noticing, I just didn’t put anything when I did it, but in general, a little vanilla in a Charlotte-type cream would never hurt

[Nataly_rz]

Nataly_rz, came to you to show what I did. I haven't tasted it yet. I will report this later.But I didn't have enough dough for five cakes. Correctly, that increased the rate. The diameter of my cake is 21cm. The thin cakes came out. She rolled it straight along the drawn circles. I made the glaze not according to the recipe, but from the one I had at home. Therefore, it came out a little watery. I thought it would freeze, but she managed to drain a little. I would have known the border first made of cream, and only then poured the glaze. But what happened is what happened.


And this is how I made a drawing in the form of hearts. First, I drip dots in a circle, and then with a stick I stretch along the point and without lifting my hands further to the next point, and so on throughout the circle.

[husky]

husky, the cake is very beautiful !!! This is what it means when a creative person gets down to business - at the same time we will learn how to depict such hearts. Hope that the taste of the cake did not disappoint you

[Husky]

Husky, I also really liked the cake! And thanks for the hearts! How simple it turns out.

Tell someone as soon as possible !!! Top cake first with cream and then with glaze ??? Or how???

No, only the icing on top! No cream !!

Thank you Hasochka !!!! And why then the cream was divided into 6 parts ??? Where will the last one go ???

I do not know!! I didn't share anything !! I just took from the total amount of cream and smeared on top of each cake, except for the last one. I just put the icing on it. And then she smeared everything with cream on the side and sprinkled it with crumbs.

The cake looks like a Soviet-era shop cake. Only here Abrikotin was like the usual thickness, two or three cakes were not higher. And I loved Leningradsky .. eh

[Gypsy]

Gypsy, so he and this one of five cakes is not at all tall. The cakes are sooooo thin. It is not higher than the purchased one.

zvezda, the cream was divided in order to cover the sides of the cake and decorate the cake on top, that is, to make a border and a flower of cream on top of the icing.

Thank you!!! I already did ..... I guessed .. ..

Well done

I beat him ........ how delicious he is .... mmmm ... day The taste of childhood is unique, similar to our Leningradskie pastries. I love them !!!

Appetizing! Asterisk, and how did you tint the glaze? Beet juice?

Star! What a cake
The cut is so appetizing that you can feel the taste right through the screen AND is decorated according to all the rules, for 5 c +++++++++++
Have you seen the hairpin yet? A medal is awarded for such a cake, I shield
Did you make the cream according to the recipe, or more? just enough for everything, both inside and for decoration

I’m awful !!! : swoon: What a cake! And everything was pitying: yes, I never, but I can’t .... Now everywhere I’ll write to you “I don’t believe ..” and send you here !!!

: girl_claping: Thank you girls !!! I myself did not expect such a feat from myself ..... I made the cream for 200gr of Artists and cooked the icing according to the rules and squeezed fresh juice from the beets.

And everything was pitying: yes, I never, but I can't ...

I'm talking about it too ... Now I'm thinking of giving a medal, or ali ...

Give ... give ... I want to be like a medal ...

[Star]

Star, do you need the second one? I just gave it to you !!!

So this one will be the strangest ... for the fact that ITSELF was surprised what she did !!!! I have big breasts ... everything will fit !!!!!

[Abricotin]

And I Abricotin did ... Well, in short, I need less flour ... The cakes turned out ... well, so that they are brittle ... if you try to transfer them with two crossed pallets, then some of the cakes remain on the pallets, and on baking paper - 4 triangles. ..
I gave them a sober look ... Well, I mixed it with the cream like an anthill, poured it with glaze on top and sculpted a snail with a small star ...

Now I'll post my next masterpiece ... Mistress, you - a ticket to the first row !!!

Hairpin, I already wrote that I knead shortbread dough exclusively with my hands. Since the oil heats up a little from the hands and the dough is kneaded so faster. And the specificity of shortcrust pastry is that the more you knead it, the tougher it will be. If it crumbled in your hands, then it is exactly that it was with an excess of flour.I usually add the yolk in such cases, if this happens. And again I mix it with my hands.
And usually I put the finished shortbread dough in a mold and knead (pull) it with my hands over the entire mold. It’s me just on apricot was so bad, because I did everything according to the recipe.

I carry my masterpiece ... I got a lot of flour, so the cakes crumbled ...

[Abricotin]

But I'm still thinking ... How many things to add to Abricotin... I increased the dough by 30%, the cream almost doubled ...

Is that why we always completely copy the original in profile topics? The link was given, the original is there ...

And then first we copy the original, and then we begin to scribble ... half the sugar, twice the cream ...

Maybe in specialized topics to write a recipe exactly the way we did it? Not the way we wrote off? !!

In general terms, I propose to change the number of ingredients in the recipe to the real amount ... Yes, to avoid confusion with the lack of both a dough for 5 cakes and a cream. And change the diameter of 20 cm to 26 cm ... My cakes generally crumbled, and Huska wrote that it looks like an excess of flour ... Therefore, I changed the amount of flour twice ...

Well, something like this:
Abricotin

For the test:
1. 180 Mix 240 g of softened butter with two three yolks and 120 160 g of sugar and a pinch of salt until smooth.
2. Add 300 390 340 g (well, I have it) sifted with a teaspoon (without a slide) baking powder.
3. Knead the dough quickly.
4. Prepare 5 sheets of baking paper. Divide the dough into 5 equal parts and roll each thinly on a sheet, sprinkle with flour.
5. The diameter should be a couple of centimeters larger than a plate with a diameter of 26 cm. After rolling, I lightly press such a plate against the workpiece, and a trace remains. Chop the blanks with a fork and put in the freezer for 5 minutes (and store there until baking).
6. Bake at 210-220C for about 8 minutes. The cakes should remain light, with a golden tint
7. While the cakes are hot, trim them along the marked lines. At the same time, the toasted edges will be cut off. Cool without removing from the parchment.

Charlotte cream:
1. Mix 80 160ml milk with two small yolks, add 110 220g sugar. Stir.
2. Put the mixture on a low heat and bring to a boil while stirring and cook for 4-5 minutes.
You should get a thick yellow syrup. Transfer to a small bowl and cool to room temperature.
3. Whisk 110 220g butter until whitening, add syrup gradually while whisking. Add 1 tbsp at the end. l. apricot liqueur (or other fruit) and 1 \ 2 coffee. l. vanilla essence.

Sponge crumbs:
Grate a few pieces of biscuit and fry at 200C for about 5-8 minutes. The crumb should turn brown.
If you do not have crumbs, use scraps from the cakes, but do not fry them.

Assembly:
1. Divide the cream into 6 parts.
2. Place 4 cakes on top of each other, smearing with cream (1/6 part each).
3. Glaze the fifth cake. For this 100 Mix 200g of powdered sugar with a dye (maybe beet juice), a spoonful of liquor and a spoonful of boiling water.
4. When you get a homogeneous mass, heat it in a microwave or high heat until boiling and pour half of the mass on the cake. Smear quickly. Heat the second part again and add a second layer of glaze. Smear. This will make the glaze opaque.
5. Cool the cake with icing. Place on top of the cake. Apply a mesh of chocolate glaze (can be marked with a ruler). Lubricate the edges with some of the cream and sprinkle with biscuit crumbs.
6. Decorate the top with the remaining cream, usually just a border. From several nuts, make a flower in the middle, decorate with cream. Put a tablespoon of chopped roasted nuts in two places.

IMHO ...

Hairpin, or I do not think correctly, or you increased flour by 13%, and oils by 33

[Violochka]

Violochka, there are three numbers:
300+30%=390
But my cakes are crumbling, so less flour is needed. Hence 340.340 - this is still in my first approximation ... Here I have to bake again ...

That's why I'm writing this post ... Confusion ...

[Hairpin]

Hairpin, have you already baked cakes collapsed? After all, at first I realized that when you kneaded the dough, you got tiny cakes and when they were transferred, they crumbled. If they crumbled after baking, then there may be as many as three reasons.
1. Did not let the cakes cool completely.
2. At some point, the cooking technology was violated. Long batch. Warm room. As a consequence, oil separation.
3. A lot of flour.

I definitely had a lot of flour (but not critical), because when kneading, I saw and felt with my hands how the mass stopped absorbing flour during kneading. That is, there was so little moisture that some part of the flour intervened in the total mass, and the remaining flour ceased to be absorbed into the total already mixed mass.
But after baking and cooling, I still, though with difficulty, could take the cakes and transfer them to the cake.

[Hairpin]

Hairpin, have you already baked cakes collapsed?

Yes ... But I just can't figure out what to interfere with? !!! With whisks, spirals, a hook ... I don't understand well with my hands ... This device is the least advanced I have ...

Well, in production, too, they do not knead with their hands! Therefore, you can probably entrust this business to the car. And of course not with brooms (they can simply be broken. They are for air masses). Spirals are most likely suitable here. Why are you afraid to interfere with your hands? There is not much dough and hands feel it. I bought myself a bunch of devices and now I need to use everything !!
I read in my manual that after flour was added to the mass, the kneading should be 2-3 minutes using a dough kneading machine.

Hairpin! First of all, you are great, because you find a way out of any situation. And let someone say that it was not meant to be
Regarding the cream, I agree, here the result is the same for everyone who made the cake - the amount should be increased by 30 percent. As for the cakes, the most important thing is not to mix them, so everyone is advised to make shortbread dough by hand. But I, with my laziness, still do it in a combine using a nozzle with knives (I have a Bosch cube). As soon as the dough has gathered in a lump, I immediately turn it off. This usually takes 30 seconds.

[Husky]

Girls, here are my numbers for the test (increased by 20%):
216 g butter (220 g)
2.5 yolks
360 grams of flour (in my opinion, I added 1 tbsp less)
144 g sugar (150 g)
1.2 tsp baking powder
a pinch of salt
And for the cream:
100 ml milk
2.5 yolks
130 g sugar
130g butter
1.5 tbsp liqueur
The dough turned out right for the first time in my life. I followed all the recommendations Husky by test. She even opened the window wide to keep it cooler. And the rolled cakes were immediately put into the freezer before baking. Yes, and rolled out the cakes 6, diam. it seems 24 cm.
The cream is definitely not enough. I did more, but this time in Kiev.

[Hairpin]

Hairpin, or maybe you had bread flour, it takes more liquid.

[Shpkilya]

Shpkilya, or maybe you had bread flour, it takes more liquid.

I always have one wheat flour ... the flour is called ... but what else is needed? !!!

For cakes and all sorts of delicate things, I buy a protein content of 10.3-10.6. And for bread - 12 grams per 100 grams of flour.
I read it when the bread started baking, in Karina's forum.

[Milda]

Milda... damn ... I can't even get you out of here ...

: swoon: Why expel me, Movchu, Movchu.

And for sho am I driving out of myself?

I'll go to the tavern and get drunk. And then I still went to Schumacher,

Hairpin, I increased everything by exactly 20% and did not crumble, kneaded with a spoon, then with my hands, the cakes were in the freezer before baking, then they cooled completely on paper, removed without problems.
Or maybe it really is the flour? For example, something happened to me with flour and now I have to put more of it in everything, that's why my Boucher failed twice, tomorrow I'll try again.

[Violochka]

Violochka

Baked!

This turned out to be my first creation, where I rolled cakes, as many as 7 pieces turned out ..
The recipe has increased by 50%.
Cream 2 times.

Apricot liqueur in the near. supermarket did not find.And the option: "add any other" did not suit me. Since Apricotin means something must be apricot ...
I diluted a liquid with apricot jam (cooked last summer from aromatic apricots), with brandy, it turned out very good. liquor

Bake, this is very good. delicious!!

[Aprelevna]

Aprelevna, babble! Maybe treat me with a piece? ..

Handsome !!!!!