Description
In the area where I lived as a child near the house was a bakery. There was a huge selection of breads, pastries, pies and of course cakes. One of them, just my favorites was "cake with dried apricots and prunes". The recipe, of course, unknown to me, but, by intuition, I tried to create something. This helped me butter TM "Ecomilk". And that's what happened.
Ingredients
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Flour
112 g
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Sugar
75 g
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Butter
75 g
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Yolk egg
1 piece
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Egg white
3 piece
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Lemon
1 piece
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Leavening agent
4 g
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Butter
100 g
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Sugar
100 g
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Dried apricots
50 g
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Prunes
50 g
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Cream
250 ml
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Thickener for cream
1 pack
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Condensed milk
150 g
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Gelatin
5 g
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Milk
50 ml
Cooking
The cooking time is given without taking into account cooling. It is actually very simple but long to write. Let's start with the basics. Butter carefully RUB with sugar.
Add the egg yolk.
Beat.
Chilled proteins vzbit in a solid foam.
Sift the flour with the baking powder and add to oil mixture. From lemon squeeze the juice and mix with the dough.
Gradually add the beaten egg whites. The first half can be added using the mixer, and the second carefully, with a spoon drawing eight.
The resulting air put the dough in the form, cover with foil and bake in a preheated 165 C oven for about 20 minutes. If the middle still soggy, turn off the heat and leave to cool. I have a form with a size of 35*35.
Dried apricots and prunes, pour hot water. Can be individually, together. It is better for a few hours. Liquid you can drink, it is useful:)
While the cake is baked, prepare the cream. To do this, thoroughly mix sugar with butter.
Divide the resulting mass into 2 parts. One part whip with prunes, cut into pieces.
And the second with dried apricots. It is most convenient to use a blender.
Ready cake cool and cut in half. Flatten as needed. Oven can be independently 2 cake the shape of a suitable size.
Now souffle. Soak gelatine in cold milk. I had instant gelatin, do not require soaking. Therefore, guided by the instructions on the package. To warm up before full dissolution, without leading up to boiling.
Whip the cream with the thickener. I came across some strange cream. Although 35% fat, but did not want to vzbivayte. Hope You have better luck.:)
In whipped cream add the condensed milk. Warmed gelatin in a thin stream pour in the cream mixture, whisking at the same time.
Those parts to which we divided the cake, coat with cream and fruit. One part with the dried apricots, the other with prunes.
A special form for the build I have, of course not. As you know, "Gol on an invention it rich." So I used an old cupcake form lined with cling film. The bottom cake is with cream of dried apricots.
On it lay a large part of the cooked soufflé.
Top gently cover with the second cake layer with cream of prunes. Cream down. Put the remains of the souffle and spread.
Tightly wrap and place in the cold for cooling. I have stood all night. When the cake has cooled and the souffle was frozen, to be released from the film and, if necessary, again to level.
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