- Apricots or dried apricots - 500 Grams
- Pancake flour - 275 grams
- Sol - 1 Pinch
- Brown sugar - 125 Grams
- Eggs - 2 Pieces (whipped)
- Unsalted butter - 125 grams (melted)
- Milk - 175 Milliliters
- Vanilla pod - 2 pieces (or 2 tsp vanilla extract)
- Apricot jam - 2 st. spoons
- Cheese mascapone - 150 Grams
- Sugar - 40 Grams
- Unsalted pistachios - 1/2 Cups (sliced)
The oven needed to heat up to 180 degrees. Apricots are washed, peeled and cut into small pieces. For the test, use sugar, flour and salt, mix them, adding eggs and melted butter, vanilla seeds and milk. Pour the resulting mixture into a bowl and mix lightly, because the test should not be completely homogeneous. Add here the apricots and move everything into a prepared form. Bake in the oven for about 40 minutes - until golden brown, then cool a little and pull it out of the mold and turn it over. Gem and 1 spoonful of water and add mascapone, sugar and vanilla seeds. Spread the cream with a cream and decorate with pistachios.
Servings: 6-8