Apricot Flower®

Online Price

22,00€

649 in stock

A soft and light leavened cake to be eaten all year round, whose dough encloses small, tasty drops of apricot jam, while the surface is covered with soft almond icing. It is our summer panettone, but one that is also enjoyed in winter!

A great quality gift for any occasion!

Product available year-round.

WEIGHT (g): 550

SHELF LIFE

Store in a cool, dry place. Do not expose to the sun. Avoid sudden changes in temperature.
Product shelf life (shelf life): 120 days.

INGREDIENTS

SOFT WHEAT flour type 0, sugar, fresh category A EGGS, BUTTER (MILK), apricots 10%, hand-picked sweet and bitter ALMONDES, natural yeast, salt, emulsifiers (mono-diglycerides of fatty acids), sucrose, fructose, gelling agent: pectin, acidifier: citric acid, flavorings. May contain traces of DRIED AND SUGAR FRUIT, SOY, SESAME SEEDS, ARACHIDS and SENAPE.

NUTRITIONAL TABLE

Nutritional values (per 100g of product)
Nutritional information
Energy/Energy 373 kcal -1562 kj
Fat / Fat 17 g
of which saturated fatty acids / of which saturates 10 g
Carbohydrates / Carbohydrate 50 g
of which sugars / of which sugars 28 g
Protein / Protein 6 g
Fiber / Fiber 2 g
Salt / Salt 0.2 g

SERVICE

Keep in a warm place for several hours before serving.

MORE DETAILS

Apricot fior is the emblem of Perbellini innovation and research.
Born in the early 2000s as an alternative to classic Christmas sweets, it now represents a leading product within the Perbellini offer, to be enjoyed at any time of the year thanks to its lightness, capable of winning over adults and children alike thanks to its bewitching taste and unmistakable packaging.

Its dough is made using only simple and natural ingredients, carefully selected by our pastry chefs, maintaining the same Perbellini quality year after year.
The main protagonists of this product are undoubtedly the apricot jam drops and slivered almonds, which combined create a tasty combination.
In this cake, the amount of butter is less than in a simple pandoro, in order to make the product lighter and also suitable for summer periods.

After it is baked, the product is allowed to rest for several hours, then hand-wrapped by our staff members, completing an entirely artisanal cycle.

ACCOMPANYING IDEAS

Vanilla velvety cream

Ingredients:

180 g fresh whole milk
180 g cream
90 g yolks
45 g sugar
1 bourbon vanilla pod

Procedure:

Bring the cream to a boil with the milk, and in another pot combine the egg yolks with the sugar, stirring them together without creating air bubbles.
Pour the boiling milk and cream into the saucepan with yolks and sugar at several times so as to avoid heat shock.
Return the mixture to low heat, letting it thicken until it reaches 82°-83°C then mix it with an immersion blender to a velvety consistency.
Allow to cool and serve.