10piecesApricotlarge, break into halves and remove the bones
In a blender, punch all the ingredients for the base (not the foot attachment).
Quickly assemble the dough, wrap it in cling film and put it in the refrigerator for 30 minutes.
In the original source was only the yolk, but I got a crumbling dough and I poured more protein - everything caught.
I would also add a pinch of salt next time.
Boil the milk and add the butter.
In the yolks add half the sugar and flour-beat.
Pour in a little milk, mix well and pour the yolk mass into the rest of the milk, mix with a whisk until smooth.
Put on the fire and, constantly stirring, cook until thick.
If you get lumps in the cream-pass through a sieve.
Cover the cream with a film in contact and put it to cool down to slightly warm.
We take a split form for 21 - no less!
Lay the bottom of the form with parchment and distribute the dough from the refrigerator on the bottom.
I just distributed it with my hands.
Put in a preheated 170 degree oven for 7 minutes.
Here I did so-removed the baked cake from the mold and made a French shirt on the sides (I did not know how the cream would behave when baking) - smeared the sides of the mold with butter, sprinkled with flour and shook off the excess.
Spread the cake back into the form and distribute the apricots along the bottom.
Whisk the whites and, gradually adding the remaining sugar, whisk until strong peaks - when the whipped whites do not fall from an inverted spoon.
Parts of the protein is introduced into the cream-enter very carefully, from the bottom up or, as it were, drawing the number 8.
Here is a cream in the end turned out.
Spread the cream over the apricots.
Do not do as I do - it is impossible that the cream was level with the form - in the oven, it will rise by 2-3cm and, if there are no sides, it will just pour out!
After baking, it will drop a little - this is how it should be.
Put in a preheated oven to 160 degrees and bake for 40 minutes - so in the original source, it took me more than 50 minutes.
Focus on the top - it will turn Golden.
We take it out, cool it and put it in the refrigerator for the night-this is mandatory.
We make out and serve - I sprinkled the top with powdered sugar.The bottom turned out to be thin, soft-soaked with apricots, but something was missing in it, I don't know, or the top is too chic)))