Cooking a delicious cake with apricots

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Despite the fact that there are many different confectionery products on the shelves of stores, nothing compares to a cake that is made with love. Cake is that gourmet dish that is easy to cook on your own. It consists of several cakes and a cream that acts as a layer. Often, various fruits or berries are added to this product. It turns out a very original cake with apricots, which is very easy to prepare.

Pancho Cake

Ingredients:

• 4 eggs;
• one glass of flour;
• 6 tablespoons cocoa;
• one glass of sugar;
• half a teaspoon of 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 table spoons of confectionery sugar.

Cooking.

Delicious sponge cake with apricots, the recipe of which we are considering, is soaked in sour cream. It has the aroma of chocolate and fruits,so all lovers of sweets will definitely like it. First, the eggs are beaten with confectioner's sugar, the flour is mixed with the baking powder and gradually introduced into the egg mass. Everything is gently mixed. 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, sour cream is mixed with powder, apricot pieces from jam are added and mixed.

Shaping the cake

Light cake soaked in jam syrup. The chocolate biscuit is cut into square pieces, put into the cream and mixed. The resulting mass is laid out in a slide on a light cake. Next, prepare the icing from cocoa and butter. She draws vertical stripes, starting from the crown. A delicious and unusual cake with apricots is ready, it is kept in a cold place for several hours before serving.

Apricot soufflé cake

Biscuit Ingredients:

• 1/4 cup milk;
• 2 tablespoons butter;
• 3/4 cup flour;
• one teaspoon of baking powder;
• 2/3 cup sugar;
• s alt on the tip of a knife;
• 3 eggs;
• 3 yolks.

Ingredients for filling:

• one glass of dried apricots;
• one and a half glasses of orange juice.

Ingredients for soufflé:

• 10 apricots;
• 3/4 cup sugar;
• one glass of cream;
• 3 protein;
• 25 grams of orange juice;
• 3teaspoons of gelatin powder.

Jelly Ingredients:

• 1/3 cup orange juice;
• 1/4 cup apricot puree;
• one teaspoon of tea gelatin.

Cooking biscuit

Before you make a soufflé cake with apricots, you need to bake the cakes. To do this, cover the baking sheet with parchment. Milk and butter are heated in a bowl and boiled. Beat eggs and yolks with sugar for about ten minutes. Mix the flour with s alt 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 ruddy.

Preparing the filling

Dried apricots are poured with juice and the mass is brought to a boil, after which it is boiled under a closed lid for twenty minutes. After that, the mass is placed in a blender and ground to a thick creamy consistency. Apricot puree is chilled.

The biscuit is cut into four strips 30x5 in size, each is smeared with stuffing and stacked on top of each other. The cake blank is wrapped in cling film and put in a cold place for one hour. From the remaining cake, cut out two circles with a diameter of 14 cm. They will be placed inside the cake.

Preparation of mousse-soufflé

To make a delicious cake with apricots, you need to make a good soufflé. To do this, the bones are taken out of the fruits, they are covered with 1/4 cup of sugar, boiled over low heat for twenty minutes. Thenmass is crushed in a blender and cooled. You should get a liquid puree. Gelatin is dissolved in orange juice and left for two minutes to swell. Meanwhile, whip the cream with a spoonful of sugar. Proteins are also whipped, gradually adding sugar. Juice with gelatin is heated until it is completely dissolved. Pour gelatin into one glass of apricot puree and mix. In two passes, cream and proteins are mixed in, gently mixed.

Cake assembly

Begin to collect apricot cake. A detachable form is covered with a film or parchment paper. The frozen workpiece is cut into strips one centimeter wide and laid out along the walls of the mold as tightly as possible one to the other. The inner cakes (two round biscuits) are smeared with stuffing and spread one in the middle of the mold. It is poured over the soufflé, covered with a second cake and poured over the soufflé again. The surface of the cake is leveled and placed in a cold place for three hours.

Jelly making

Jelly is prepared when the soufflé is frozen. Gelatin is diluted in two tablespoons of juice. The remaining puree is filtered through a sieve and added to the gelatin heated with juice. The mass is put in a cold place for ten minutes, after which it is poured over the surface of the cake. Then the apricot cake is put in the refrigerator for another six hours and served.