Description
When behind a window a rain, and the mood takes the same shade of gray. And you want something bright and joyful. Here's to me and got this inspiration for something tasty and tender, despite the weather. Delicate sponge cake with custard and preserved apricots. Tender, tasty, juicy, slightly sour. Help yourself
Ingredients
-
Chicken egg
4 piece
-
Sugar
-
Vanilla sugar
1 pack
-
Leavening agent
1 tsp
-
Flour
1 cup
-
Cream
1 pack
-
Apricot
1 can
-
Sour cream
6 Tbsp
-
Cocoa powder
1.5 Tbsp
-
Instant coffee
1 Tbsp
-
Almonds
2 Tbsp
Cooking
Grind sugar into powder.
Proteins separated from the yolks and beat with a mixer with powdered sugar (no need to peaks) and vanilla sugar, add yolks and again beat
Pour a teaspoon of baking powder and a Cup of flour. Beat with a mixer
In a greased and floured pour the batter (dough like store-bought sour cream). Bake in a preheated 180* oven for 35 minutes, ready to test a torch (a stick), it should be dry
To take the finished cake a little to cool and cut horizontally to make 2 layers
To prepare the custard as instructed on the package
To cool the cakes. Each pour syrup from canned apricots
Themselves apricots cut into small cubes
Each cake (after coating) lubricate the prepared custard
Apricots to put only the lower layer
Top gently cover with the second Korzh
Prepare the chocolate glaze. In a small saucepan (saucepan) mix 6 table. spoonfuls of sour cream (store-bought and always fresh), 2-3 table. sugars, cocoa and instant coffee. Put on a small fire. With constant stirring to boil thoroughly before full dissolution of sugar and coffee. Turn off the heat, add a tablespoon of butter, mix well. Frost cake top and greasing the sides. Sprinkle with almond petals (or coconut, or at Your request). Put into the fridge to soak (I left overnight)
Cut off a piece and enjoy. Let no the rain doesn't scare us. ENJOY YOUR TEA!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.