Mount with an electric mixer the eggs with the sugar until you have a frothy elbutik and consistent

The classic sweet remedied to do to satisfy the taste of sweet .. to respect the tradition of dolcino weekend to accompany the end of the Sunday family meal ..... the classic trick empty pantry but with a twist .. l 'other day, in fact, at work I accompanied the daily tasks with excellent sweets toffee ginger brought by someone .... so I was turned on the light bulb ... "here this weekend dessert empty fridge but we have to put the ginger elbutik ! " Well .... it was not neiente bad;-)
2 sheets of gelatin,
Mount with an electric mixer the eggs with the sugar until you have a frothy elbutik and consistent, add us margarine. Scrape the dough lemon zest and add the apricot syrup and limoncello, salt, spices, and for the last flour sifted with baking powder. Add some apricot cut into pieces.
Heat up a pan loaf pan and let us dissolve the brown sugar with 2 tablespoons of cold water and let it caramelize well so that it covered the entire base. Place the apricots with the cut to the base. Pour over the dough.
Bake in preheated oven at 160 degrees for about 35 minutes. Turn out to be hot otherwise would never leave. Warm apricot syrup left in a saucepan with a little water and dissolve the gelatin already soaked in cold water and squeezed. When the tile is cold brush with jelly to rub it well. I then I decorated the surface with some apricot and fresh mint leaves.
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A passion for sweets always, that a couple of years I decided to go along trying introduced to them alone, experimenting with new ingredients crossings pandering ... alas .. my lactose intolerance and allergies sister and friends. A new SLR new to learn to use and a great desire to mix these two passions.
HEARTS Capri RASPBERRY
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