Unbelievable shortcrust pastry cake

Ingredients

Shortcrust Pastry

400 grams (14.1 ounces) flour
80 grams (2.8 ounces) powdered sugar
150 grams (5.3 ounces) butter
3 large egg yolks
45 milliliters (1.5 fluid ounces) milk
5 grams (0.18 ounces) baking powder
pinch of salt
1 teaspoon vanilla extract

The Cream

150 grams (5.3 ounces) butter
200 grams (7.1 ounces) sour cream (20%)
150 grams (5.3 ounces) sugar
200 grams (7.1 ounces) dried apricots
1 teaspoon vanilla extract

Equipment

Mixing Bowl
A sturdy bowl helps to mix ingredients uniformly. Go for stainless steel to avoid absorbing odors.
Electric Mixer
This speeds up the mixing process and ensures a smoother consistency. A stand mixer can free up your hands for other tasks.
Spatula
Ideal for folding and scraping down the sides of your mixing bowl. Silicone spatulas are the best because they’re flexible and doesn’t scratch your bowls.
Rolling Pin
Helps in rolling out dough evenly. A heavy, marble rolling pin can make the job easier.
Baking Sheets
Choose heavy-duty, non-stick sheets to prevent your pastry layers from burning or sticking.
Blender
Essential for mashing dried apricots into a smooth consistency. Ensure the blender can handle both wet and dry ingredients.
Oven
Preheat for accurate baking times. Always use an oven thermometer, as many home ovens are not completely accurate.

Instructions

Step 1

1. **Mix the flour with baking powder.** Ensure even distribution of baking powder to avoid clumps.

Step 2

2. **In a separate mixer bowl, whip the softened butter with powdered sugar and salt at low speed.** Scrape down the sides of the bowl occasionally for an even mix.

Step 3

3. **Add the egg yolks one by one, then add the milk at room temperature.** Continue whipping until the dough becomes homogeneous.

Step 4

4. **Gradually add the flour mixture, stirring with a spatula.** Combine gently to avoid overworking the dough.

Step 5

5. **Gather the dough into a lump, wrap it with foil, and place it in the fridge for at least 30 minutes.** Chilling helps to firm up the dough, making it easier to handle.

Step 6

6. **Divide the chilled dough into 8 pieces. Roll and cut each piece into circles with a diameter of 18 cm (7.09 inches).** While one cake layer is baking, keep the remaining pieces of dough in the fridge to maintain firmness.

Step 7

7. **Bake each cake layer at 356°F (180°C) for about 8 minutes.** Watch closely as baking times can vary by oven.

Step 8

8. **Wash the dried apricots and pour hot water over them. After softening, dry the apricots and mash them with a blender.** Soaking helps plump up the apricots and make them easier to blend.

Step 9

9. **Mix the apricot mass with sugar, then add the sour cream. Wait until the sugar dissolves completely.** Stir well to ensure an even mixture.

Step 10

10. **Combine the butter and sour cream mixture with the dried apricots at low mixer speed.** Use low speed to avoid incorporating too much air.

Step 11

11. **Alternate the cake layers with the cream. Decorate the finished cake with physalis.** Allow the cake to sit for a few hours or overnight to let the flavors meld together.

Servings

Ready to serve up this delightful pastry? Here are some serving suggestions that will elevate your presentation and taste!

1. Go Classic: 🥂 Serve your pastry with a simple dusting of powdered sugar and a few fresh berries on the side. It's a timeless combo that lets the flavors of your hard work shine through.

2. Pair with Ice Cream: 🍨 A scoop of vanilla or caramel ice cream can add a cool contrast to the warm, flaky layers of your pastry. Try sprinkling a few chopped nuts for added texture.

3. Add a Twist: 🍊 Drizzle some citrus syrup or melted dark chocolate over your pastry. The tangy or bittersweet topping adds an exciting element that will have your guests coming back for more.

4. Serve with Tea or Coffee: ☕ A freshly brewed cup of tea or coffee pairs wonderfully with the richness of this pastry. Consider offering a variety of tea blends for a personalized touch.

Variations

Here are some gluten-free and vegan variations of this recipe that will allow everyone to enjoy your delicious creation. 🌱

Gluten-Free: Replace the regular flour with a gluten-free flour blend. Ensure your baking powder is also gluten-free. The texture may differ slightly, but the taste will be just as delectable! 🍰

Vegan: 🥥 Replace the butter with a vegan alternative like coconut oil or vegan butter. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of egg yolks. Substitute sour cream with a vegan version or use coconut cream. The result? Still mouthwateringly good. 🌍

Faq

How do I prevent my pastry layers from sticking together?
Use parchment paper between the layers, and ensure they are fully cooled before stacking.
Why is my dough crumbling and hard to roll?
This could be due to the dough being too cold. Let it sit at room temperature for a few minutes before rolling.
How can I ensure my layers bake evenly?
Rotate your baking sheet halfway through the baking time to ensure even heat distribution.
Can I use a different type of dried fruit?
Yes, dried cherries or cranberries can be a delightful substitute for apricots, offering a slight twist in flavor.
How can I add more flavor to my pastry?
Incorporate citrus zest or almond extract for extra zest and depth to the dough and cream.
How do I store leftovers?
Wrap the pastry securely with plastic wrap or store it in an airtight container to keep it fresh for up to 3 days.