Despite the fact that on the shelves you can find many different confectionery products, nothing can be compared with a cake that is prepared with love. The cake is that gourmet dish that is easy to prepare on your own. It consists of several shortcakes and cream, which acts as a layer. Often, various fruits or berries are added to this product. It turns out to be very original cake with apricots, which is very simple to cook.
Pancho Cake
Ingredients:
- 4 eggs;
- one glass of flour;
- 6 tablespoons of cocoa;
- one glass of sugar;
- half a spoon of tea baking powder;
- 400 grams of sour cream;
- 150 grams of powdered sugar;
- 250 grams of apricot jam;
- 6 tablespoons of water;
- 10 grams of butter;
- 3 tablespoons sugar confectionery.
Cooking.
A delicious sponge cake with apricots, the recipe of which we are considering, is saturated with sour cream. It has the aroma of chocolate and fruit, so everyone who loves sweets will surely like it. First, beat the eggs with confectionery sugar, mix the flour with baking powder and gradually introduce it into the egg mass. All mix gently. One third of the dough is laid out in a mold and baked for twenty minutes, after which it is left to cool. Cocoa is added to the rest of the dough, mixed and baked. Next, prepare the cream. To do this, mix sour cream with powder, add pieces of apricots from jam and mix.
Cake making
Light cake is soaked in jam syrup. Chocolate biscuit is cut into square pieces, put in a cream and mixed. The resulting mass is laid out on a light cake with a slide. Next, icing is made from cocoa and butter. She draws vertical stripes, starting with the crown. A delicious and unusual cake with apricots is ready, it is kept in a cold place for several hours before serving.
Apricot Souffle Cake
Ingredients for Biscuit:
- 1/4 of a glass of milk;
- 2 tablespoons butter;
- 3/4 cup flour;
- one teaspoon of baking powder;
- 2/3 cup sugar;
- salt on the tip of a knife;
- 3 eggs;
- 3 yolks.
Ingredients for the filling:
- one glass of dried apricots;
- one and a half glasses of orange juice.
Ingredients for Souffle:
- 10 apricots;
- 3/4 cup sugar;
- one glass of cream;
- 3 squirrels;
- 25 grams of orange juice;
- 3 tablespoons tea gelatin powder.
Ingredients for Jelly:
- 1/3 cup orange juice;
- 1/4 cup apricot puree;
- one teaspoon of gelatin.
Making biscuit
Before you make a souffle cake with apricots, you need to bake cakes. To do this, cover the baking sheet with parchment. In a bowl, milk and butter are heated and boiled. Beat eggs and yolks with sugar for about ten minutes. Flour is mixed with salt and baking powder, add it to the eggs, mix gently. A few tablespoons of this mixture are added to milk, which is then poured into the dough and mixed well. The finished dough is poured onto a baking sheet and baked for about fifteen minutes, during which time the biscuit should become rosy.
Cooking toppings
Dried apricots are poured with juice and the mass is brought to a boil, after which it is cooked under a closed lid for twenty minutes. After that, the mass is put in a blender and crushed to a thick creamy consistency. Apricot puree is cooled.
The biscuit is cut into four strips 30x5 in size, each smeared with filling and stacked on top of each other. The cake blank is wrapped in cling film and put in a cold place for one hour. Two circles with a diameter of 14 cm are cut from the remaining cake. They will be placed inside the cake.
Souffle mousse preparation
To make a delicious cake with apricots, you need to cook a good souffle. To do this, remove the seeds from the fruits, fill them with 1/4 cup sugar, boil over low heat for twenty minutes. Then the mass is ground in a blender and cooled. It should be a liquid puree. Gelatin is dissolved in orange juice and left to swell for two minutes. Meanwhile, whip the cream with a spoonful of sugar. Proteins also beat, gradually adding sugar. Juice with gelatin is heated until it is completely dissolved. Gelatin is poured into one glass of apricot puree and mixed. In two passes, cream and protein are mixed, gently mixed.
Cake assembly
Start collecting apricot cake. The detachable form is covered with film or parchment paper. The frozen workpiece is cut into strips one centimeter wide and laid out along the walls of the mold as densely as possible one to the other. Internal cakes (two round biscuits) are smeared with filling and spread one in the middle of the form. He watered the souffle, covered with a second cake and watered the souffle again. The surface of the cake is leveled and placed in a cold place for three hours.
Jelly making
Jelly is prepared when the souffle hardens. Gelatin is bred in two tablespoons of juice. The remaining puree is filtered through a sieve and added to gelatin heated with juice. The mass is put in a cold place for ten minutes, after which they watered the surface of the cake with it. Then the apricot cake is put in the refrigerator for another six hours and served.