Apricot Shortbread Cakes
Cakes, pies, and chocolate pastries always grace the dessert table. They're delicious with tea and coffee, and, unlike other baked goods, for dessert after a meal. They come in a huge variety...
- flour – 1.5 cups
- Lemon juice
- Milk
- corn starch – 0.5 tbsp.
- apricots – 400 g
- salt – 0.25 tsp.
- sugar – 5.5 tbsp. l.
- cream with 35% fat content – 0.5 cups
- blueberries – 300 g
- chilled butter – 80 g
- baking powder – 2 tsp.
- Wash the apricots and blueberries, blanch the apricots in boiling water, and peel them. Cut into wedges. In a large saucepan, combine the lemon juice and cornstarch. Add the blueberries and 2 tablespoons of sugar. Bring to a boil over medium heat. Reduce the heat and simmer for 1 minute. Place the apricot wedges in the blueberry syrup. Stir, remove from the heat, and leave, covered, in a warm place while the cakes bake.
- Prepare the dough. Cut the butter into cubes. Combine the flour, butter, baking powder, salt, and 2 tablespoons of sugar in a blender. Beat until coarse crumbs form. Continue beating, pour in the warm milk, and mix until a soft dough forms.
- Transfer the dough to a floured surface and knead by hand for at least 5 minutes. The dough should be smooth and elastic. Dust your hands with flour and smooth the dough into a 2 cm thick layer.
- Preheat oven to 220°C (425°F). Grease a baking sheet and line it with parchment paper. Using a glass, cut out round cookies and place them on the baking sheet, spacing them 2–3 cm (1/8 in) apart. Bake for 18–20 minutes until the cookies are golden brown. Remove from the oven and let cool on a wire rack.
- Make the frosting. Whip the cream with the remaining 1 tablespoon of sugar until stiff peaks form. Cut each cookie in half and generously spread one half with the frosting. Place apricot slices in blueberry syrup on top, and top with the other halves.
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