Description
Fragrant and tender cake with poppy cream and apricots. Very tasty, very tender!!! A recipe dug from the "ancient" filing of the magazine "Liza". Recommend!!!!!!
Ingredients
-
Cookies
100 g
-
Butter
160 g
-
Almonds
50 g
-
Gelatin
14 g
-
Apricot
800 g
-
Mac
140 g
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Chicken egg
4 piece
-
Cream
500 ml
-
Sugar
50 g
-
Vanilla sugar
1 pack
-
Jam
100 g
Cooking
Cookies and nuts grind. Melt 60 gr. of butter and add to cookies and nuts.
Knead elastic dough and put it into releasable form.The bottom of a split form lay the paper for baking.Razravnyat the dough and put in holodilnik for 30 minutes.
Apricots recline on a sieve to good glass all the liquid. Then, cut them into slices, put a few slices for decoration. If fresh apricots - they should be blanched, pour cold water, clean from the skin and remove pits.
Soak gelatin in cold water.
From 140 g Mac put 2 tbsp - leave for decoration. The main part of the poppy mixed with 200 ml. of cream and heated. Remove from the stove and cooled.Separate the yolks from the whites. Yolks and warm poppy cream mix well.
Beat with a blender (mixer) the rest of the plums. butter, sugar and vanilla sugar.Add to poppy seed cream.
The soaked gelatine, remove from water, squeeze and dissolve it in low heat. To enter in poppy cream and gelatin to give weight to gilyovtsa. Separately whisk 2 egg whites.
Then, the remaining cream.
In poppy cream gently introduce first the whipped cream and then beaten egg white. Mix gently.
On the cooled biscuit spread a thin layer of jam.
Spread jam on the slices of apricots.
Spread on top of the poppy cream. Even out the top with a spatula and send our Cassiopeia in the fridge for an hour or 3.
3 hours later, we decorate our cake with slices of apricots and remaining poppy seeds. Remove the side forms, and enjoy your tea!!!!
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