Apricot Layered Cake

Description

In Romanian: Tort de caise

Ingredients

• 12 oz/350 g flour
• 4 oz/100 g butter or margarine
• 4 oz/100 g sour cream
• 1 egg
• 2 tablespoons Sugar
• 1 teaspoon vinegar
• vanilla
• grated lemon peel
• confectioner's sugar

Filling

• 2 lbs/1 kg pitted and halved apricots
• 3 tablespoons Sugar

Directions

1. Beat the butter with the Sugar, then with egg.
2. Add the sour cream, vinegar, vanilla, lemon peel and mix well.
3. Add the flour and knead a dough which you then refrigerate for 1 hour.
4. (The dough can be made the night before and refrigerated overnight.)
5. Divide the dough in two and roll each part into a round sheet.
6. Grease the cake pan, lay the first sheet in and bake.
7. 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.
8. Place again in the oven, at medium heat and bake until golden brown.
9. Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar.
10. (You may use sour cherries instead of apricots.)