The cake will cheer you up, allowing you to enjoy a stunning combination of the taste of chocolate, coffee and apricot. The delicate texture of the biscuit with a coffee shade is mesmerizing, attracts causing a taste delight.
Pick your recipe
You will need
- For biscuit:
- - egg 5 pcs.;
- - granulated sugar 150 g;
- - premium flour 100 g;
- - baking powder 1 tsp;
- - vegetable oil 4 tbsp;
- - cocoa powder 50 g;
- - salt pinch.
- for cream:
- - cream 35% 300 ml;
- - cream cheese 150 g;
- - powdered sugar 5 tbsp;
- - bitter chocolate 40 g;
- - thickener for cream 1 sachet.
- For filling:
- - dried apricots 300 g.
- - Freshly brewed coffee 100 g;
- - water 150 g.
- for glaze:
- - cocoa 150 g;
- - granulated sugar 8 tbsp.;
- - cream 6 tbsp;
- - butter 100 g;
- - gelatin 2 tsp.;
- - water 30 ml.
Instruction manual
1
To prepare the biscuit, prepare the eggs, wash them. Then break one into a deep bowl. After adding sugar, beat the eggs in a thick, strong foam. This will take at least 10 minutes.
2
Sift flour, mix with cocoa powder, salt and baking powder (baking powder). Pour the vegetable oil into the eggs, mix with the flour composition. Gently mix with a wooden spatula. Perform this action from top to bottom. Fill the biscuit cake pan with pastry.
3
In a preheated oven to 170 degrees, set the semi-finished biscuit, bake for 45-50 minutes. Check the finished product with a dry wooden skewer. Leave to cool completely. Take out the cake very carefully, it is tender and crumbly. In order for the biscuit to be well cut and properly soaked, it must be aged. It is best if you can leave the biscuit for 8-10 hours.
4
For impregnation, brew coffee, cool it. Rinse the dried apricots, pour clean water and boil for 10 minutes over low heat. Process hot dried apricots with a blender, cool. Grate the chocolate with a coarse grater.
5
Next, prepare the cream. Whip cream with thickener and icing sugar. Add the grated cream cheese to the finished mass, continue whipping. Make sure that the cream does not curl.
6
Cut the biscuit into three layers, soak each with coffee impregnation. Lay the first layer of biscuit in a mold, spread a layer of dried apricots on top. Put half the cream on top of the filling, sprinkle with chocolate crumbs. Repeat all steps with the second cake. After covering the cake with the last layer of biscuit, put it in the freezer for 20-25 minutes.
7
Prepare the icing, fill the gelatin with water, leave to swell. Collect the remaining ingredients in a saucepan, put on fire. Keep on heating until sugar dissolves. Heat the swollen gelatin, but do not boil, pour into the icing, mix.
8
Take out the almost finished cake from the freezer, pour over not very hot glaze. Decorate the chocolate, coffee, apricot confectionery cake to your liking.
note
Dried apricots can be replaced with any berry.