Description
The cake is addressed to all lovers of apricots and chocolate! Lush cake, a thick layer of chocolate and light apricot sour! And the cut is reminiscent of tiger skins...
Ingredients
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Sugar
180 g
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Potato starch
45 g
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Chicken egg
6 piece
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Flour
135 g
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Cream
400 g
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Dark chocolate
150 g
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Powdered sugar
100 g
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Dried apricots
300 g
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Brown sugar
150 g
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Water
200 ml
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Milk
100 ml
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Water
100 ml
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Sugar
2 Tbsp
Cooking
Apricots wash. Make the syrup. In a saucepan with a thick bottom, pour sugar, add water and stir, bring to a boil. Carefully add apricots, reduce to low and boil the apricots for about forty minutes to become very soft. Remove from heat, cool completely. Cook the apricots in advance, for example, on the eve of the day when you are going to bake a cake.
In a saucepan pour the cream, add the broken pieces of the chocolate, heat until chocolate has dissolved, but to boil not to bring.
Stir chocolate and put it in cold to cool down. Cold cream beat with a mixer until fluffy (do not overdo it, not to get instead of butter). Sorry forgot to photograph this stage. I had dark chocolate and cream turned savory, so I added powdered sugar. If you are using milk chocolate, the powdered sugar can be added, or adjust the quantity according to your taste.
Meanwhile, make biscuit. The yolks carefully separated from the proteins. Proteins put in the refrigerator, whip the egg yolks with a mixer with half the sugar for 5 minutes, the mixture should turn white and increase in volume.
Whites, remove from refrigerator, add a pinch of salt and beat first on low speed, gradually increasing them. When the mass increased in volume, add the sugar and continue to beat until stable peaks.
Enter the beaten egg whites into the yolks and gently mix, add in a few receptions a mixture of flour and cornstarch and again mix gently until homogeneous. Put the dough in the form (I 26 cm). Bake at 180 degrees for 25-30 minutes (focus on your oven).
To give the finished cake to cool completely in the form, only then to take it out.
Cut the cake into three layers. Now collect the cake. Put the first Korzh, to impregnate one third sweet breast impregnation, put half of the apricot cream, top with a third of chocolate cream. Also coming with the second Korzh. The third layer impregnated with a side slice the remaining sweet milk, turn it over and cover the cake. The top of the cake impregnated apricot syrup left over after cooking the apricots.
Sides of cake cover the rest of the chocolate cream and sprinkle with chocolate chips. The top of the cake sprinkle chocolate chips in the shape of stripes.
Cake put into the refrigerator for 6-8 hours for impregnation. And you can enjoy their favorite flavor!
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