dessert · Cooking course

Ingredients

• Butter — 20 g
• All-purpose flour — 50 g
• Sugar — 120 g
• Milk — 100 ml
• Vanilla — 1 pc
• Heavy cream (35%) — 150 ml
• Egg — 4 pcs
• Salt — to taste

Fruit in syrup

• Sugar — 80 g
• Lemons — 1 pc
• Apricots — 250 g
• Peaches — 250 g

Instructions

1. Make the syrup. In a pan combine sugar, a cup of water, and the juice of one lemon; put on the heat.
2. Halve the fruit; remove pits.
3. When the syrup comes to a boil, lower to medium/below medium and add the fruit. Cover with a lid or another pan. Cook 5–7 minutes in the syrup.
4. In a saucepan combine milk and cream. Scrape the vanilla seeds in. Add sugar; warm gently — don’t boil — to make a vanilla infusion.
5. Make the batter. In a stand mixer break in the eggs and add sugar; whisk. Drizzle the vanilla infusion (not too hot) in while whisking. Add flour; keep whisking.
6. Take a springform pan. Butter it. Lay the fruit in syrup on the base. Pour the batter over and bake at 180 °C for about 20 minutes — to a deep yellow / light brown.
7. Pull out, release the sides, and let it set and cool to ~50 °C.