Cold apricot pie
Origin of the recipe
Cold apricot pie is a dessert often associated with summertime due to its freshness and lightness. While the exact origins of the recipe may vary, such pies typically have roots in European cuisine, particularly in warm climates where apricots are common.
What do you need for cooking?
Ingredients
-
Milk
-
Granulated sugar
-
Egg
-
Starch
-
Flour
-
Apricots
-
Water
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Savoiardi cookies
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Condensed milk
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Cream 33-35%
Kitchen utensils
- Bowl
- Pot
- Whisk
- Mixer
- Pan
- shoulder blade
- Conical shape
Step-by-step recipe
Step 1:
Pour half a liter of milk into a saucepan, add 100 grams of sugar, beat in two eggs, 2 tablespoons each of starch and flour. Whisk well.
Step 2:
Place the pan over medium heat and cook until thickened, whisking constantly.
Step 3:
Place the prepared pudding in a bowl, cover with film and refrigerate for an hour.
Step 4:
Remove the pits from the apricots and cut the apricots into small cubes.
Step 5:
Place the sliced apricots in a frying pan, add two tablespoons of sugar and a tablespoon of starch. Stir.
Step 6:
Pour in 100 ml of water, stir until the sugar dissolves and cook over medium heat for 3-5 minutes.
Step 7:
Place two-thirds of the boiled apricots in a bowl, mash with a fork and cover with cling film.
Step 8:
Set aside a third of the apricots for garnish in a bowl and cover with plastic wrap.
Step 9:
Line the inside of a large round baking pan with cling film.
Step 10:
Dip 20 long sponge cookies in milk and arrange them vertically along the sides and bottom of the pan.
Step 11:
Add 2 tablespoons of condensed milk to the cooled pudding and stir.
Step 12:
Lightly beat the pudding with a mixer.
Step 13:
Pour in 250 ml of heavy whipping cream and beat with a mixer until stiff peaks form.
Step 14:
Pour some of the whipped mixture into the bottom of the pan, add the apricot jam and spread with a spatula.
Step 15:
Place two more layers of pudding and jam and a layer of pudding on top.
Step 16:
Break off any overhanging ends of the cookies and place the tops on top of the pudding, working towards the center.
Step 17:
Cover the pie with film and put it in the freezer for 4-5 hours.
Step 18:
Remove the pie from the refrigerator, invert it onto a plate, remove the pan and film, and invert it again.
Step 19:
Place apricot slices in a ring around the top of the pie and serve.
Cooking tips
Don't forget to stir the pudding as it cooks to prevent it from burning and forming lumps.
Savoiardi biscuits are available in supermarkets and online stores.
It is better to take a shaped form with a diameter of 24 cm.
If desired, the top of the dessert can be decorated with nut crumbs.
