For 8 people
For 8 people
Wash and cut the apricots and in 2.
Boil 30 centilitres of water and add 30 grams of sugar. Pour the fruits and leave leather for 3 minutes.
Take out the apricots and drain them. Reduce the syrup a little.
Crush the cookies, then mix them with butter. Tap the bottom of a mold of these and go in the oven for 10 minutes at 180°C.
Beat the ricotta and cheese, add the sugar, cornstarch and eggs and mix.
Remove the skin from the apricots, then cut them into pieces and add them to the mixture.
Pour the mixture on the cookie base and cook 50 minutes at 180°C.
Heat the fruit picking syrup with the jam. Dip gelatin in cold water.
Mix the apricot syrup, then mix the gelatin. Leave to cool then spread on the surface of the cake.
Let stand one night in the cold before unmolding.
Serve.
Login
