Description
An interesting combination of apricot and chocolate, in summer a delicate and tasty dessert.
Ingredients
-
Flour
100 g
-
Chicken egg
2 piece
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Sour cream
400 g
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Butter
100 g
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Sugar
8 Tbsp
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Salt
-
Soda
0.5 tsp
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Cheese
400 g
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Jam
100 g
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Yolk egg
2 piece
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Vanilla sugar
-
Semolina
2 Tbsp
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Egg white
2 piece
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Apricot
400 g
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Dark chocolate
100 g
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Gelatin
1 Tbsp
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Liqueur
50 ml
Cooking
Egg mix with sugar, add softened butter, sour cream, baking soda and flour. Knead the dough.
Put the dough into shape (I have 24 cm), flatten and bake at 180*C for about 10 minutes.
Cottage cheese whipped with sugar, semolina, egg yolks and sour cream.
Separately vzbit proteins in the foam and put in the filling.
On the cake put the apricots, sprinkle with sugar. And put the cheese filling. Bake in the oven at 180*C for about 35 minutes.
Leave to cool the cake in the oven.
For the chocolate cream melt the chocolate in the microwave together with liquor.
Gelatin mixed with 3 tablespoons boiling water (I used instant gelatin) and stir until dissolved.
Beat the egg yolks with the sugar and cream cheese, add sour cream, chocolate and gelatin. At the end stir in the whipped into foam proteins.
Spread cream on cake and refrigerate for 3-4 hours so that the cream froze.
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