You will need
    • For the dough:
    • water – 2 glasses;
    • flour – 700 g;
    • yeast – 20 g;
    • sugar – 1 tbsp;
    • salt – 1 tsp;
    • vegetable oil – 2 tbsp
    • For the filling:
    • amber dried apricots – 1 kg;
    • sugar – 150 g
Prepare yeast dough sponge method. To do this, in warm (30°C) water dissolve the required amount of yeast and stir in half the flour and half of the sugar. Put the dough for half an hour in a warm place and cover with a cloth so she came and has increased in volume two times.
When Opara rises, add the salt, the remaining flour, sugar, butter. Knead the dough so that it is easily kept up with the dishes and not sticking to hands. After kneading leave the dough to ferment for 1.5–2 hours. During the rise of the dough, make one-two punching.
Then roll out the dough into an oval, place on a greased baking sheet, flatten, pierce in several places with a fork so that during baking on the cake were not formed blisters. Put an even layer transparent amber slices of dried apricots, gently bend the rim, brush with syrup from under the dried apricots, garnish with flowers from the dough also brush with syrup, sprinkle in the middle of the flower poppy.
Prepare the stuffing as follows: wash the apricots, cover with hot water to cover the apricots, put the sugar and simmer for about ten minutes until soft. Then fold in a sieve or colander and refrigerate.
The thus prepared cake bake at temperature of 180-200oC until tender. As soon as the cake zarumyanitsya - he's ready. Baked cake from the rim and slices of dried apricots with a brush gently soglasiya (oil) syrup, which is cooked dried apricots. The cooled cake sprinkle with vanilla sugar and cut into squares or rectangles.