Apricot cake

Description

The cake prepared for a friend's birthday with a prescription Ani of the rainbow. Unfortunately, the photograph had melted the penultimate piece. The cake was very delicious and rich taste. All very much)))

Ingredients

Apricot

200 g
Chicken egg

1 piece
Yolk egg

2 piece
Sugar

50 g
Gelatin

4 g
Butter

60 g
Vanilla sugar

1 pack
Water

15 ml
Apricot

150 g
Sugar

50 g
Gelatin

3 g
Water

10 ml
Egg white

2 piece
Sugar

35 g
Almonds

65 g
Flour

20 g
Powdered sugar

65 g
Milk

150 ml
Almonds

70 g
Sugar

250 g
Egg white

3 piece
Water

3 Tbsp
Gelatin

17 g
Cream

180 ml

Cooking

APRICOT KREMU. Soak the gelatin for 10 minutes. To make apricot puree. If the apricots are coarse fibers RUB through a sieve.

In a saucepan, mix apricot puree, sugar, eggs, yolks, vanilla sugar. Stir and put on fire. Heated to 85 degrees (will steam and bubble will appear). Add gelatin, dissolve it and remove from heat. Cooled to a warm state.

Add in the apricot weight oil at room temperature and blend it. The form in diameter 18 cm vystelit with cling film and put in her apricot kremu. Sent kremu in the freezer for an hour.

APRICOT COULIS (jelly). Soak the gelatin for 10 minutes. Apricots peel and whisk in a puree. Apricot puree, add sugar and heated to 80 - 90 degrees. To the hot mashed potatoes, add dissolved gelatine and dissolve it. Remove from heat and allow to cool to room temperature. Out of the freezer and get our form with cremo and spread her jelly. Put in freezer for 2 hours.

ALMOND DECOYS. Almonds to grind into flour. Flour need 60 grams.

Almond flour to combine with the icing sugar and sifted flour.

Beat the whites to a light foam and gradually add sugar, continue to beat until soft peaks form. Parts add the dry mixture and gently knead with a silicone spatula. Do not try to thoroughly be stirred, it is possible to plant proteins.

On the parchment, draw a circle with a diameter of 16-18 cm and spread evenly the pastry.

Bake in a preheated 180 degree oven for 10 minutes.

ALMOND MOUSSE. Soak the gelatin for 10 minutes. Almonds to grind into flour. To the flour add milk, sugar (100 g) and boil for 5 minutes. Remove from heat and add gelatin, stirring to dissolve it, the main thing to avoid lumps of gelatin. Cool.

Prepare the Italian meringue. In a saucepan pour the sugar (150g) and pour water (3 tbsp). Put the pan on the fire and cook the syrup until the temperature 117 degrees (if you drop on a saucer will appear dense ball). Whisk whites to soft peaks and, still whisking, add the boiling syrup in a thin stream. Continue whisking for 10 more minutes to cool the meringue.

Cream whisk until stable peaks. Carefully enter the almond mixture into the whipped cream. Optionally, add the almond essence.

ASSEMBLY. Shape with a diameter of 24 cm covered with cling film and put on top on the bottom and sides of a thick film. In prepared pan pour 2/3 of the mousse. Take out of freezer apricot part and put it on a mousse of apricot kremu up slightly pressing it into the mousse. Spread the rest of the mousse and put almond decoys. Put in the freezer for a few hours.

Prepare APRICOT GLAZE. Sugar added to the water and cook the syrup. Soak the gelatin for 10 minutes. With the apricots, remove the skins and mash the mixture. In the apricot puree to pour the syrup, heat to 90 degrees and enter the gelatin, stirring dissolved dissolved gelatin. Our glaze is cooled to room temperature. Remove from the cake form, turn the cake and put it on the grill. Pour cake icing (several times you can fill).

Put the cake for an hour in the fridge. And served to the table. Bon appetit!

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