What are the best tips for baking apricot cake?

Although baking apricot cake is not difficult, the dessert will show better if a few simple tips are followed. Starting with high -quality apricots, it is one of the most important things that the chef can do, because most desserts taste come from fruit in it. For this type of cake can be used standard cake peel, although the bark is better if the butter is used rather than shortening. The cake must be baked in a hot oven and carefully monitored to make it easy to caramelize without burning. The apricots that are not ripe are too acidic for the cake and those that are torn, do not hold their shape when they are baked. Breseised Bots should be cut out of apricots and discarded. Apricots are relatively fine fruit and are not sent or stored well, so they can help buy them directly from the farm or from the local farmer.

It is possible to use a cake bark purchased in a shop for apricot cake, but this type of bark does not taste almost as well as home cake. Butter should be usedIn this type of bark, because the flavor complements the apricots well, although it makes the bark more crumbly than scaly. To form a bark for apricot cake, flour, sugar and salt combine with a large amount of butter and a small amount of water. Almond food and sliced ​​almonds can also be used to add another level of complexity to the cake of the apricot cake.

As soon as the bark and filling are assembled, there should be a mere cake roasted in the oven, which was preheated to the desired temperature. Placing the cake in the oven, which was not preheated to the right temperature, can cause uneven cooking. The apricot cakes must usually cook for 45 minutes and an hour and should be checked in the last 10 minutes. When the apricot cake is perfectly baked, the apricots are soft, though not mushy, and the edges of the apricots are slightly caramelized. The juice relaxed with apricots is gold and lively and should cover the upper part of the cake.