Apricot cake





* 350 g flour
* 100 g butter or margarine
* 100 g sour cream
* 1 egg
* 2 tablespoons sugar
* 1 teaspoon vinegar
* vanilla
* grated lemon peel
* confectioner's sugar

Filling: 1 kg pitted and halved apricots, 3 tablespoons sugar


Beat the butter with the sugar, then with egg. Add the sour cream, vinegar, vanilla, lemon peel and mix well. Add the flour and knead a dough which you then refrigerate for 1 hour. (The dough can be made the night before and refrigerated overnight.) Divide the dough in two and roll each part into a round sheet. Grease the cake pan, lay the first sheet in and bake. When the dough has risen and has started to become a little crusty, lay the apricot halves, sprinkle with the 3 tablespoons sugar and cover with the second sheet. Place again in the oven, at medium heat and bake until golden brown. Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar. (You may use sour cherries instead of apricots.) Recommended by Simona G.

(The Romanian name of the dish: Tort de caise)