Description
Light and delicate cake with apricot jam and peaches will give pleasure and spring mood.
Ingredients
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Dried apricots
100 g
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Jam apricot
5 Tbsp
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Peach
820 g
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Cashews
50 g
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Coconut shavings
50 g
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Gelatin
10 g
Cooking
In a blender mix the nuts and coconut flakes.
Put the apricots in a blender and grind.
Chopped dried apricots, jam, nuts and chips and mix.
Shape cover with cling film. Spread the prepared mixture, pressing to flatten with a spoon. Put into the refrigerator
Soak half of gelatin in 2 tbsp of peach syrup from the jar and leave to swell. Peaches drain in a colander (the two halves peaches to postpone), grind in a blender. Get peach puree.
Gelatin heat on a water bath until dissolved, mix with peach puree and put it on nut-the coconut-based in form. Put into the refrigerator until fully cured.
Left the two halves peaches cut into slices, put on a frozen layer of jelly. Soak the remaining gelatin 5 g in 2 tbsp of peach syrup to swelling. Gelatin heat on a water bath until complete dissolution and mix with peach syrup. Pour the peach jelly syrup slices of peaches. Put into the refrigerator.
The frozen dessert is removed from the mold, remove the cling film, cut into portions. Decorate as desired.
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