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Cake with curd cream and dried apricots

Posted date : 01.02.2016 In Dessert, Different dishes

I do not know about you, but I’m very much looking forward to the spring. On this occasion I decided to cook a cake with dried apricots sunny — and useful, and just, and pleasing to the eye :). Originally planned 2 layer cake biscuit, but the second I unfortunately forgot to put, so do not be surprised if you find it on ph: o). Biscuit according to this recipe is very tasty and more humid than normal. Instead, you can use dried apricots and other dried fruits, or the usual favorite fruit.

Ingredients

Dough:

chicken egg — 1

Sour cream — 200 g

Soda — 0.5 teaspoons

Sugar — 2/3 Art.

Flour — 1 tbsp.

Cream:

Dried apricots — 300g

Orange juice — 600 ml.

Cheese — 500 g

Gelatin — 25 g

The sugar, vanilla — to taste

Note

1. For the sponge cake, beat eggs with sugar and a pinch of salt. Add sour cream soda, stir and add to the dough. Sift the flour into the dough, stir and put in a greased with butter form. We send in a preheated 180 degree oven for 15 — 20 minutes. Ready Let cool and cut cake horizontally into 2 cakes. Gelatin was soaked in 200 ml of orange juice, after swelling warmed up at medium heat until completely dissolved. Apricots my Bay AEM 300 ml of juice and cook over low heat for 15 minutes. Then we shift it in a blender and grind. Add 35 weight gelatin and whisk again. On — If desired, you can stuff a couple of dried apricots cut and add to blender crushed mass. Curd wipe in a blender, add sugar to taste and vanilla seeds, pour the gelatin and stir again. The form was covered with cling film (bottom and bumpers). We spread in the form of the first cake, pour half of the cottage cheese cream and send in the refrigerator until completely freezing (I sent in the freezer for 10 minutes).

2. Then, fill with dried apricots 2/3 weight if allowed to cut pieces of dried apricots — share them, give cool.

3. The next layer — cheese cream. Then lay the second cake and pour the remaining weight with dried apricots, give back congeal. Ready reserve cake in the refrigerator for 2 to 3 hours, and then decorate to your liking and served. I decorated canned chopped apricots. Bon Appetit!

Translated by site: chocolate-kiss.ru