Lemon Quiche with Honey Apricots

Cooked lemon tart with honey apricots

There are times when you don't have the energy to bake a cake and a simple cupcake seems boring. At those times, you need some recipe that isn't very time consuming, but at the same time "with a twist". I will offer you just such a cake recipe. It is not very difficult to make, but it tastes just delightful - soft, juicy and refreshingly lemon.
Author of the recipe

Ingredients for lemon pie with honey apricots:

Lemon Sponge Cake

Lemon - 1 pc
Water (to boil the lemon) - 1 l
Chicken egg (С 1) - 5 pcs
Sugar - 180 g
Dough leavening agent - 1 teaspoon
Wheat flour / Flour - 180 g
Starch - 50 g
Salt - 1 pinch.
Turmeric - 1/2 teaspoon
Butter - 50 g

Honey dried apricots

Gooseberries - 250 g
Decoction (from lemon boiling) - 100 ml
Honey (to taste) - 2...3 tablespoon

Impregnation

Decoction (from boiling lemon) - 250 ml
Sugar (can be replaced by honey) - 2 tablespoon
Citric acid (TM "HAAS") - 1/5 teaspoon

Decoration

Frosting (lemon flavor TM "HAAS") - 1 sachet.
Water - 3 tablespoon
Physalis (for decoration)

How to cook lemon pie with honey apricots step by step with photos

	Bring the water to a boil, place the whole lemon in it and simmer for about 20 minutes until soft. Save the decoction, it will still come in handy
	Grind the lemon with a blender to a purée (be careful to remove any pips from the lemon before you grind it). Weigh the mashed lemon - it should be 150 grams. If less, add more lemon broth. To the still warm lemon puree, add the soft butter and turmeric, stir it up. The butter in the warm lemon puree should melt slightly.
	In a separate bowl, sift flour, starch and baking powder
	Break 5 eggs into a bowl and add a pinch of salt
	Beat with a mixer, adding sugar in three steps. It should obtain a very fluffy mass, it will take about 5-10 minutes
	Now add the lemon butter mixture to the beaten eggs and beat all over again
	On low speed of the mixer, add the sifted flour, starch and baking powder to the dough
	Butter a 26 cm round baking dish, sprinkle with flour and pour the batter into it.
	Bake the sponge cake in a heated 160-180°C oven. Bake for about 20-25 minutes. Check readiness by piercing the biscuit in the center with a toothpick - it should come out dry. Take baked biscuit out of mold, wrap with a slightly damp towel and cool completely.
	To prepare the foam: dissolve sugar in lemon broth and add a small amount of citric acid TM "HAAS ". Taste it and find that the flavoring tastes pleasantly sweet and sour. A little tip: if the cake is made for adults - you can add a shot of lemon liqueur to the soak. If you want a honey flavor to the cake - replace the sugar with honey in the filling.
	Cut the cooled cake into two layers. Dip each cake in soured cream.
	To make the honey apricots: Rinse the apricots well, pour lemon broth over them, add honey and cook for about 5-7 minutes over medium heat until they are soft. Cool completely
	Place the honey dried apricots on the bottom soaked crust and cover with the top crust
	For decoration I suggest you use ready lemon flavored frosting TM "HAAS". It is ready in a jiffy. Dissolve the contents of the frosting in 3-4 tablespoons of hot water and stir well.
	Spread the glaze on the cake surface, garnish with the filalis berries. Let the cake stand in the fridge for 2-3 hours to soak in.