Apricot pie

Apricots in caramel give the cake an indescribable aroma and taste.

Ingredients

• Large apricots - 7 pcs.
• Chicken eggs - 4 pcs.
• Butter - 200 g (100 g for caramel, 100 g soft butter for dough)
• Sugar - 300 g (1.5 cups) (120 g for caramel, 180 g for dough)
• Wheat flour - 160 g (1 cup with a volume of 250 ml)
• Baking powder - 1 teaspoon
• Lemon (medium) - 1 pc.
• Vanilla sugar - 1 teaspoon

Directions

1. Prepare the ingredients.
2. Apricots for the pie are better to choose with dense pulp.
3. Melt 100 g of butter in a frying pan. Squeeze out the juice from the lemon. Add 120 g of sugar and lemon juice to the butter.
4. Stir to dissolve the sugar and cook over medium heat for a few minutes until an amber-colored caramel is obtained, stirring constantly. Caramel can burn quickly, so don't be distracted during the brewing process!
5. Wash the apricots, pat dry, cut in half and remove the pits.
6. Spread the apricot halves over the caramel in the skillet (or baking dish). If your pan is not designed for use in the oven, then first pour the caramel into a baking dish (diameter 24 cm). It is better to use a whole form, since caramel can seep through loose joints of the parts of the form during the baking of the pie.
7. Divide the eggs into whites and yolks. Beat egg whites to stiff peaks.
8. Combine and beat together 100 g softened butter, 180 g sugar and vanilla sugar.
9. Continuing to beat the butter and sugar, add the egg yolks one at a time.
10. Add sifted flour with baking powder.
11. Stir. At this stage, the dough will be quite dense.
12. At the very end, carefully fold the beaten egg whites into the dough. Mix the dough with a whisk or spatula.
13. Pour the batter over the caramelized apricots and smooth with a spatula.
14. Bake the apricot pie in a preheated oven at 180 degrees for about 45 minutes. Check the readiness of the cake with a skewer, it should be dry, without traces of sticky dough.
15. Let the apricot pie cool in the pan for 10 minutes, then carefully invert onto a serving platter to avoid burning the caramel.
16. Bon appetit!