The apricot pandispan is a very tasty cake, suitable for breakfast.
1 kg apricot
400 g old
400 g flour
2 tablespoons cognac
1 tablespoon butter
1 cup of water
Method of preparation
Wash the eggs, then separate the yolks in a deep bowl and beat them for 5 minutes, until they become foamy, along with a cup of water.
Put the sugar over the yolks and continue mixing, until you get a foamy look. Pour flour into the rain, mix well then add a pinch of salt. The whites are beaten until they become a strong foam, then add the dough and mix.
Unfold the apricots in half, cover with two tablespoons of cognac and two of powdered sugar and set aside for about half an hour.
Grease a tray with butter, coat it with flour, then roll the pandispan dough. Keep everything on high heat for about 5 minutes, then put the apricots with the hollow up.
Give the oven a tray and continue baking for another 30 minutes.
Leave the cake to cool, then cut into squares and sprinkle with sugar.
The type of kitchen
Tags Pandispan Caise