Apricot pie with milk
Composition / ingredients
20
Servings:
Step-by-step cooking
Step 1:
Wash the apricot, remove the seeds, cut into halves and leave aside for now. Divide the eggs into whites and yolks. Whisk the protein with a pinch of salt to beautiful peaks
Step 2:
Melt butter, add sugar, vanilla sugar, yolks, lemon zest and mix until light foam
Step 3:
Sift flour, mix with baking powder and mix with yolk masa alternating with milk. Carefully add the whipped whites, stirring with a spatula.
Step 4:
Grease the mold (I have 24 * 34) with butter and sprinkle with flour or cover with baking paper. Pour out the dough and spread the apricot beautifully, cut up.
Step 5:
Bake for 35-45 minutes (depends on the oven ) at 180 * . Leave to cool . If desired, sprinkle with powdered sugar
Step 6:
Bon appetit!
Calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Lemon zest - 47 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
