Apricot

Aprikotierte and then sprinkled with almonds garnished Cupcakes

The kitchen term apricot describes the spreading of mostly oven-warm fruit cakes , yeast and Danish pastries with hot jam made from apricots . The finished layer is called apricot .

Apricoting gives the baked goods a fine shine, sprinkling ingredients such as chopped almonds or hazelnuts can stick to the baked goods. Apricoture is often used as a base for fondant glaze because it prevents water from exchanging with the pastry, which means that the glaze stays shiny longer.

Depending on the application, the jam is boiled with sugar and water.

Individual evidence

1. ↑ Ireks GmbH (ed.): IREKS-ABC bakery. 6th, revised and expanded edition. Institute for Bakery Science, Kulmbach 2004.