Apricot lattice cake

Featured tools:

Stand mixer

Mix, knead, whisk

Round cake pan

32 cm ceramic

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

1. Pastry cream

   • 400 g whole milk
   • 60 g egg yolks (4 pcs)
   • 50 g vanilla or white sugar
   • 35 g cornflour
   • 30 g butter
   • 5 g vanilla

   • In a saucepan, heat the milk together with the vanilla over medium heat until it comes to a boil.
   • Meanwhile, in a bowl, whisk together the cornflour, egg yolks and sugar until the mixture is smooth and free of lumps.
   • Once the milk comes to a boil, pour it in a thin stream over the egg mixture, whisking constantly. Return everything to the heat and cook over medium heat until thickened.
   • Once thickened, remove from the heat, add the butter and mix well.
   • Pour the pastry cream into a container, place cling film directly on the surface, and allow to cool completely. Keep in the fridge until needed.

2. Enriched dough

   • 250 g strong white flour
   • 125 g whole milk
   • 50 g egg (1 pc)
   • 50 g butter
   • 30 g vanilla or white sugar
   • 15 g fresh yeast
   • 4 g salt

   • In the bowl of a stand mixer, combine the flour, milk, sugar, egg, fresh yeast and salt.
   • Knead for 10 minutes on medium speed until the dough is smooth and elastic.
   • Add the cold butter in small pieces and knead for another 10 minutes until the dough is shiny and pulls away from the sides of the bowl.
   • Transfer the dough to a clean bowl and leave to rise at room temperature until doubled in size.

3. Assembly

   • 700 g ripe apricots
   • 30 g icing sugar
   • A little neutral glaze

   • Wash the ripe apricots thoroughly and cut them in half.
   • Once the dough has doubled in volume, turn it out onto a lightly floured surface and divide it into two parts: one twice the size of the other (approximately 33% and 67%).
   • Roll out the smaller portion on baking paper to a thickness of about 2–3 mm and place it in the freezer.
   • Roll out the larger portion with a rolling pin into a circle of about 32 cm in diameter and place it in a tin of the same size.
   • Place baking weights on top and bake at 180 ºC for about 8–9 minutes.
   • After this time, remove from the oven, take off the weights and spread the pastry cream over the base, leaving a 1 cm border all around.
   • Arrange the halved apricots face down on top of the pastry cream and dust with icing sugar.
   • Take the smaller portion of dough out of the freezer, cut it into strips about 5 mm wide and lay them over the apricots in a lattice pattern.
   • Brush the top of the dough with a little beaten egg and bake for 25 minutes at 180 ºC.
   • Allow to cool completely and brush the top with a little neutral glaze.
   • Store in a cool, dry place until ready to serve.

Discover the history of apricot lattice cake.

You might be interested ...

Check out these other recipes.

Linzer Torte

Apricot honey tart

Easter monas