Description
I want to invite you to a Cup of tea or coffee with a slice of this cake! The tea party isn't easy! This cake is about! Delicate, airy sponge cake with chocolate chips, apricot blackcurrant peach jelly, butter coating, delicate taste of white chocolate - it's all in honor of the birthday girl - Svetlicky Svetttttt! Happy birthday, girlfriend! May all your wishes come true, may your family always be close by!
Ingredients
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Flour
75 g
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Orange juice
50 ml
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Vegetable oil
50 Tbsp
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Leavening agent
1 tsp
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Sugar
50 g
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Chicken egg
1 piece
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Chocolate chips
30 g
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Jelly
1 pack
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Apricot
420 g
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Black currants
50 g
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Mascarpone
250 g
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Black currants
120 g
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Powdered sugar
1 Tbsp
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Vanilla sugar
15 g
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White chocolate
20 g
Cooking
Beat egg with a mixer together with the sugar on high speed for 3 minutes.
Still whisking, pour in the orange juice and vegetable oil.
Add the flour with the baking powder and mix gently by folding, or if drawing a figure 8.
Gently add the chocolate chips and stir.
Form 18 split. Form grease with oil, sprinkle with flour, shake off excess.
Pour the dough and put in the oven to bake until dry splinter - it took me about 30 minutes - be guided by your oven!
Apricots drain the liquid does not pour!!! Finely chop the apricots and add 50 grams of black currant.
150 g of black currant punch in a blender, whip together the mascarpone, icing sugar and vanilla sugar - put into the refrigerator.
Cake to turn on a wire rack and cool. The liquid from apricots pour into pan - it should be 250 ml if not enough, fill to volume with water. Bring to a boil, remove from heat, add jello and stir intensively. Cool slightly and pour in the apricots, black currants, mix well. Biscuit lay in the ring, put on a biscuit berry-fruit mixture and put into the refrigerator until solidification jelly.
To put on top of the jelly coating of the mascarpone. Align the top and decorate at its discretion. put in the refrigerator before serving. Before serving, remove from the mold.
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