Apricot pie with icing

In a bowl, we combine the flour mixed with baking powder and add the other ingredients. We mix everything thoroughly and line the greased pie dish with the prepared dough.
Ingredients (what you need)
Dough
80 g softened butter
80 g powdered sugar
2 eggs
180 g all-purpose flour
1 teaspoon baking powder
a pinch of salt
Filling
500 g drained canned apricots
juice from the compote
1 vanilla pudding
1 tablespoon sugar
1 tablespoon lemon juice
Topping
3 eggs (separate yolks and whites)
90 g sugar
2 tablespoons lemon juice
200 g sour cream
For sprinkling
powdered sugar
Recipe steps
In a bowl, we combine flour mixed with baking powder and add the other ingredients. We mix everything thoroughly and fill the greased pie pan with the dough. We evenly distribute the apricots over the dough.
We cook a pudding from apricot juice, pudding powder, sugar, and lemon juice. We pour the hot pudding over the apricots and place it in a preheated oven. We bake at 180 degrees for about 30 minutes.
We prepare the topping by first whisking the egg whites with sugar until stiff peaks form. Then we gradually add the yolks, lemon juice, and sour cream. We then spread the mixture over the hot pie and bake again.
We let the pie cool and dust it with powdered sugar.
Additional information about the recipe Apricot pie with icing
Apricot cake with icing is a delicious dessert that combines the sweet flavor of ripe apricots with a delicate dough. This cake is baked to a golden color and then topped with a smooth icing that adds extra sweetness and creaminess. Perfect for summer tables, it pairs wonderfully with fluffy whipped cream or ice cream. Its refreshing taste will be loved by the whole family, not just during the apricot season. Enjoy this sweet temptation with your afternoon coffee or as a festive dessert!