Ingredients
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200 g flour
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200 g butter, softened
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200 g powdered sugar
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5 eggs, separated
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0.5 package baking powder
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1 package vanilla sugar
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1 lemon/lime zest
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2 tbsp lemon juice
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500-700 g apricots
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30 ml orange liqueur
Directions
The Viennese are huge lovers of apricots. They are especially proud of the apricots bred in the Wachau – a picturesque valley along the Danube located 80 km upstream of Vienna, between the towns Melk and Krems. It is always mentioned in restaurant menus, if apricots were bred in the Wachau. The apricot in the main ingredient of kompot, schnapps, liqueur, jam, sauce, nectars, fillings for buns and petties.
Austrian Marillenkuchen
The classic of Austrian pasty is Marillenkuchen – an apricot pie. It is baked at confectioneries and homes, served at restaurants and cafes as a dessert. You can find it here all year round: in summer it is baked with fresh apricots, in winter – with canned.
As its always the way with traditional dishes, there are tons of ways to make it. I suggest you make a traditional Marillenkuchen, I like it the most. The delight of the apricot pie lies in a perfect combination of sweet and fragrant pastry, which is enhanced by lemon or lime zest and orange liqueur, and sour sweet apricots. And it’s extremely easy to prepare!
I recommend!
Today's visits: 2.
Steps
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1
Done
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Preheat the oven to 170 degrees Celsius. |
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2
Done
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Mix the sieved flour with baking powder. |
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3
Done
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Separate the eggs. With a mixer, beat the yolks, butter, powdered sugar, lemon juice and zest until white and fluffy creamy consistency forms. Add the orange liqueur (I use Cointreau) and mix with a mixer until smooth. |
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4
Done
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Beat the egg whites with a pinch of salt until stiff. |
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5
Done
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With a spatula, fold the whites into the yolk mixture. You will notice that the mixture isn’t smooth, but don’t worry. Don’t mix with a mixer too hard otherwise the fluffiness may disappear and the pie might not puff up. |
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6
Done
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With a spatula, fold in flour. The mixture will become smooth. As soon as all the flour is folded in and the mixture is smooth – stop mixing. The batter is now soft, fluffy and thick enough resembling butter cream. |
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7
Done
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With a spatula, transfer the batter into a baking dish. |
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8
Done
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Cut the apricots in halves, remove pits and arrange, cut side up, on top. |
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9
Done
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Bake at 170 degrees Celsius for 45-50 min. The pie should puff up and become golden brown. Use a toothpick or a match to check for doneness – it should be dry. |
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10
Done
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As soon as the pie is done, turn off the heat, slightly open the door and let the pie chill in the oven for 15 min. Then take it out and let chill to room temperature. How to serve: Serve sprinkled with powdered sugar How to keep: Can be kept at room temperature for 1-2 days. |
