A classic recipe GOST, slightly modified Irina Chadeevoy. Adding chopped nuts in shortcrust pastry and replacing canned apricot jam on the cakes and refreshing taste, in my opinion, makes them much tastier. Cream «marshmallow» has a fruity, light is not sugary taste, unlike proteinaceous lotions, and air consistency resembling souffle. Needless to say that these cakes are eaten very quickly I express my deep gratitude to Irina for the recipe!
100 g butter (room temperature)
1 egg yolk
165 g flour
65 g of nuts
65 g of powdered sugar
1 tin of canned apricots
200 g apricot jam
100 g sugar
3 egg whites
3 g agar-agar ( 1. 5 teaspoons no slides)
60 g of water
1. Agar soaked for 2 hours in cold water. Nuts cleans, fry and grind in a blender is not very finely. To prepare the dough, mix butter with powdered sugar and egg yolk. Add the vanilla extract and nuts, stir.
2. Pour the flour and roll out the dough to a thickness of 2 — 3 mm, spread on the cups and cool in the refrigerator for 20 minutes baskets prick the bottom with a fork and send in a preheated 200 degree oven for 12 minutes until golden colors. Apricots are spread on a sieve and drainage. The cooled basket decompose apricots.
3. To prepare the cream jam heated and forced through a sieve. In a bowl, mix the whites, warm the jam and sugar and whisk at top speed until thick and fluffy white mass.
4. Until whipped mass, agar warm up on low heat until almost boiling. Add in the whipped mass hot agar-agar and mix. Immediately shift the weight of the prepared pastry bag with a nozzle and the cream is deposited in baskets. We reserve baskets at room temperature until cool. Then send in the refrigerator.