Cake "Abrikotin"

Description

Cake "Abrikotin" was a favorite cake of my childhood. Now in stores an abundance of pastries and cakes, but I wanted this delicious, tender, flavorful! If You've never tried, try now, you will not regret!

Ingredients

Butter

200 g
Powdered sugar

135 g
Flour

370 g
Chicken egg

1 piece
Leavening agent

1 tsp
Salt

1 pinch
Sugar

170 g
Milk

120 ml
Flavor

0.333 tsp
Dried apricots

6 piece
Butter

200 g
Chicken egg

1 piece
The food dye

2 tsp
White chocolate

80 g
Butter

50 g
Nuts

10 g

Cooking

Whisk hot butter. In a separate bowl mix sifted flour, icing sugar, a pinch of salt, baking powder. Combine the butter, mix thoroughly.

A little whisk cold egg, add to the dough, mix well, and shape into a ball.

Cut into 4 equal pieces, it is possible for precision to use weights. Each portion, roll into small balls and clean for 5 minutes in the freezer. Preheat the oven to 200 degrees. Each of the next cake, pull alternately from the freezer and roll out on baking paper in size, prick with a fork. I have used a plate with a diameter of 21 cm put into the oven for about 8 minutes, until just brown.

Ready cake, remove from pan, and while it is still soft, cut to the desired size.

So bake all 4 layers.

Trim, put in a blender and grind into a fine crumb, which is useful for covering the sides of the cake.

So.

Make a glaze. In a water bath, put the chopped white chocolate, butter. Mix into a homogeneous mass.

Dye I added beet juice, thoroughly mixed, and while the glaze is warm, pour it on the cake and level. Remove this part in the fridge for glaze to harden.

Make the cream. Mix with a whisk the sugar with the egg.

In a separate pan heat the milk and then add hot milk to egg mixture, do not forget carefully way. Then pour everything back into the pot, heating up to 70 degrees, whisking continuously with a whisk. Remove from heat, let cool and add flavoring.

So, our billet for the cream cold. Lightly beat butter at room temperature, and little by little add the cooled egg-milk mixture.

Begin assembling the cake. On each cake, spread the cream. One of the cakes, after molding cream, distribute on top of jelly. I wanted to layer between the cakes, put the apricot jam, but since it was not available, soak the apricots, leaving a little water, grind up in a blender, rubbed through a strainer, added a spoonful of sugar, I proverila a few minutes, cooled. So, on one of the cakes on top of the cream, distribute the jam. Put the cake with frosting. Boca sprinkle with crumbs from scraps.

Decorate the cake with cream and izmelchenye nuts.

Sure, leave the cake to soak for 12 hours!!! Half the time, at room temperature, half in the fridge!

Enjoy your tea!!!

Help yourself!

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