Cake "Abrikotin"

Description

Very delicious cake of the Soviet era.

Ingredients

Butter

290 g
Yolk egg

4 piece
Sugar
Flour

300 g
Leavening agent

1 tsp
Milk
Liqueur

2 Tbsp
Powdered sugar

100 g
Water

1 Tbsp
Cocoa powder

1 Tbsp
Vanilla
Salt
Nuts
The food dye

Cooking

Prepare the shortcrust pastry: RUB soft butter, the egg yolks (or 1 egg) with the sugar and salt.

Add flour with baking powder and knead the dough.

Divide the dough into 5 parts. Prepare the baking paper, roll out each piece of dough on a separate sheet of paper. Take a plate with a diameter of 20-22 cm and put on the dough and with a knife cut the dough following the contour of the plate. Crop left on paper - they'll be in business. Pinned the dough with a fork in several places and remove the leaves in the freezer for 5 minutes. There and keep them before baking.

Bake on baking paper (it is better to put on the pan than on the grill, otherwise the cakes will be "wavy" from the grille) in heated to 210-220 degree oven for about 8 minutes - the cakes should remain white, but slightly gold cast. While the cakes are still hot, with a knife cut off the intended crop - they will do a sprinkles cake. Cool the cakes on paper.

Now turn the cream: mix the yolks, sugar and milk.

Put on the fire, bring to boil and on low heat cook for 4-5 minutes, stirring occasionally.

You should get a thick syrup of yellow color, which should be cooled at room temperature.

Soft butter white-hot, pour a thin stream of syrup while continuing to mix and finally add the liqueur and vanilla.

Collect the cake: four Korzh coat with cream (leaving a little for decoration), and the last glazirin. For this mix the powdered sugar, liqueur, coloring (or beet juice) and water. Put all on the fire and wait until boil.

Pour half of the boiling mixture on the cake, and quickly spread.

Then boil the rest of the mixture and again pour it on the cake. Spread and leave for drying. Two times covered so the fondant was not transparent. Speaking of which, I poured a little bit of beet juice, and the color turned crimson. The original should be gentle pink.

Now prepare the chocolate glaze: mix sugar, cocoa, milk and a little butter and put on fire. Give a boil, remove from heat, let cool slightly.

Chocolate icing make a mesh on top of frozen Fudge. You can use kinetic or syringe.

Finish the Assembly: the trimming test, grind, and sprinkle with the edges of the cake. Cream make a border, decorate a flower from the nuts of the middle of the cake. Few nuts coarsely chop and spread in four places.