{"id":12525,"date":"2016-12-06T06:27:24","date_gmt":"2016-12-06T04:27:24","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12525"},"modified":"2022-01-15T11:20:46","modified_gmt":"2022-01-15T09:20:46","slug":"apricot-and-ricotta-brioche-cake-with-almond-streusel","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/","title":{"rendered":"Apricot and Ricotta Brioche Cake with Almond Streusel"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_10897\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10897\" class=\"wp-image-10897\" title=\"Apricot and Ricotta Brioche Cake with Almond Streusel\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2015\/05\/apricot_and_cheese_brioche-s.jpg\" alt=\"Apricot and Ricotta Brioche Cake with Almond Streusel\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10897\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21003--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Apricot and Ricotta Brioche Cake with Almond Streusel<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the brioche dough:<\/h4>\n<ul>\n<li>250 grams all-purpose flour<\/li>\n<li>4 grams instant dry yeast<\/li>\n<li>40 grams sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>1\/2 tsp. fine salt<\/li>\n<li>100 grams butter (cut into cubes)<\/li>\n<\/ul>\n<h4>Ricotta and apricot filling:<\/h4>\n<ul>\n<li>250 grams ricotta cheese<\/li>\n<li>50 grams sugar<\/li>\n<li>1 large egg<\/li>\n<li>1 tbsp. cornstarch<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>zest of 1\/2 lemon<\/li>\n<li>10-12 halved apricots<\/li>\n<\/ul>\n<h4>For almond streusel:<\/h4>\n<ul>\n<li>25 grams whole almonds<\/li>\n<li>100 grams all-purpose flour<\/li>\n<li>100 grams cold butter cut into cubes<\/li>\n<li>80 grams light brown sugar<\/li>\n<li>Beaten egg for brushing<\/li>\n<li>Icing sugar for decoration<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Brioche dough: in a bowl of a mixer with dough attachment, put flour, yeast, sugar, eggs and vanilla and knead on low speed until stiff dough begins to form.<\/li>\n<li>Add the salt and butter cubes and knead for 10-12 minutes until dough is slightly sticky.<\/li>\n<li>Cover the dough with plastic wrap and chill in the refrigerator for 8-10 hours. The dough does not rise too much during cooling, but it solidifies and becomes very convenient to work with.<\/li>\n<li>On a floured surface, roll the dough into a circle with a thickness of about 1-2 cm and put in a greased pan, forming marginal walls (it should resembles pie crust).<\/li>\n<li>Ricotta and apricot filling: in a medium bowl put ricotta, sugar, eggs, cornstarch, vanilla and lemon zest and mix until smooth.<\/li>\n<li>Pour the cheese filling into the crust and arrange apricot halves on top.<\/li>\n<li>Close the margin inside and press down slightly to adhere to the filling.<\/li>\n<li>Cover the cake with a damp towel and let rise for 1-2 hours until the almost doubled in size.<\/li>\n<li>Streusel: in a food processor with a steel blade put almonds, flour, butter and sugar and blend on high speed until crumble forms.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>Brush the dough parts of cake with beaten egg, and sprinkle almond streusel in the center.<\/li>\n<li>Bake for about 30-35 minutes or until golden brown. Cool slightly before serving.<\/li>\n<li>Sprinkle with powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The ricotta brioche cake is best on the day of baking.<\/li>\n<li style=\"text-align: left\">You can use any kind of summer fruit instead of apricots, such as nectarines, cherries, grapes and so on.<\/li>\n<li style=\"text-align: left\">Instead of almonds you can use any other type of nut you like.<\/li>\n<li style=\"text-align: left\">It is recommended to slightly warm the cake before serving.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Apricot and Ricotta Brioche Cake with Almond Streusel For the brioche dough: 250 grams all-purpose flour 4 grams instant dry yeast 40 grams sugar 2 large eggs 1\/2 tsp. vanilla extract 1\/2 tsp. fine salt 100 grams butter (cut into cubes) Ricotta and apricot filling: 250 grams ricotta cheese 50 grams sugar 1 large egg [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1576,1562],"tags":[1844,1597,1956,1833],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Apricot and Ricotta Brioche Cake with Almond Streusel For the brioche dough: 250 grams all-purpose flour 4 grams instant dry yeast 40 grams sugar 2 large eggs 1\/2 tsp. vanilla extract 1\/2 tsp. fine salt 100 grams butter (cut into cubes) Ricotta and apricot filling: 250 grams ricotta cheese 50 grams sugar 1 large egg [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; Cookie\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lilcookieblog\/\" \/>\n<meta property=\"article:author\" content=\"#\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-06T04:27:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-15T09:20:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/apricot_and_cheese_brioche-s.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"1500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Natalie\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Natalie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/\",\"url\":\"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/\",\"name\":\"Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie\",\"isPartOf\":{\"@id\":\"https:\/\/www.lilcookie.com\/#website\"},\"datePublished\":\"2016-12-06T04:27:24+00:00\",\"dateModified\":\"2022-01-15T09:20:46+00:00\",\"author\":{\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.lilcookie.com\/#website\",\"url\":\"https:\/\/www.lilcookie.com\/\",\"name\":\"Lil&#039; Cookie\",\"description\":\"Sweet Baking Blog\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.lilcookie.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\",\"name\":\"Natalie\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"caption\":\"Natalie\"},\"sameAs\":[\"https:\/\/www.lilcookie.com\",\"#\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/","og_locale":"en_US","og_type":"article","og_title":"Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie","og_description":"Apricot and Ricotta Brioche Cake with Almond Streusel For the brioche dough: 250 grams all-purpose flour 4 grams instant dry yeast 40 grams sugar 2 large eggs 1\/2 tsp. vanilla extract 1\/2 tsp. fine salt 100 grams butter (cut into cubes) Ricotta and apricot filling: 250 grams ricotta cheese 50 grams sugar 1 large egg [&hellip;]","og_url":"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/","og_site_name":"Lil&#039; Cookie","article_publisher":"https:\/\/www.facebook.com\/lilcookieblog\/","article_author":"#","article_published_time":"2016-12-06T04:27:24+00:00","article_modified_time":"2022-01-15T09:20:46+00:00","og_image":[{"width":1000,"height":1500,"url":"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2021\/12\/apricot_and_cheese_brioche-s.jpg","type":"image\/jpeg"}],"author":"Natalie","twitter_misc":{"Written by":"Natalie","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/","url":"https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/","name":"Apricot and Ricotta Brioche Cake with Almond Streusel | Lil&#039; Cookie","isPartOf":{"@id":"https:\/\/www.lilcookie.com\/#website"},"datePublished":"2016-12-06T04:27:24+00:00","dateModified":"2022-01-15T09:20:46+00:00","author":{"@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.lilcookie.com\/apricot-and-ricotta-brioche-cake-with-almond-streusel\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.lilcookie.com\/#website","url":"https:\/\/www.lilcookie.com\/","name":"Lil&#039; Cookie","description":"Sweet Baking Blog","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.lilcookie.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498","name":"Natalie","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","caption":"Natalie"},"sameAs":["https:\/\/www.lilcookie.com","#"]}]}},"_links":{"self":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/12525"}],"collection":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/comments?post=12525"}],"version-history":[{"count":10,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/12525\/revisions"}],"predecessor-version":[{"id":41109,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/12525\/revisions\/41109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media\/33554"}],"wp:attachment":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media?parent=12525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/categories?post=12525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/tags?post=12525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}