Chocolate-Apricot Cake

Chocolate-Apricot Cake

шок абрикос торт

Ingredients:
-Nuts (almonds), 40 g.
-Flour, 110 gr.
-Water 90 ml.
-Baking powder 2 h. L.
-Vegetable oil 40 ml.
-Powdered sugar (heaped)2 h. L.
-Vanilla sugar, a bag of 1 pcs.
-Lemon juice 1 tbsp. l.
-Apricot compote (juice with pulp)Apricot Cream 2 cups
-Sugar Apricot Cream taste
-Semolina Apricot Cream 4 tbsp. l.
-Apricot compote (juice without pulp) Chocolate cream 2 cups
-Juice and zest of half an orange Chocolate cream taste
-Sugar Chocolate cream taste
-Chocolate Black Chocolate cream 100 gr.
-Semolina Chocolate cream 3 tbsp. l.

Preparation:
Dried nuts grinder to grind into flour. I had almonds. Cores I did not cleaned, so the almond crumb turned dark. If you want a light, pour boiling water and remove the almond kernel skins. Almonds can be replaced with cashews.
Mix in a bowl of almond flour, vanilla sugar, powdered sugar, baking powder and flour.
In a separate bowl, combine the oil, lemon juice, water.
Constantly disturbing, pour the liquid into the dry ingredients. The dough should have, like thick cream.
The bottom of the form to lay a paper, oiled side. Form I had a diameter of 20 cm. You can take the 18, get a little biscuit above. The dough is poured into the mold.
Bake 20 min at 390 * f. Check the readiness of cake wooden skewers.
Cake cool on a wire rack. Cut it into 2 parts. One of the pack in the form of a biscuit.
Prepare apricot mousse. To do this, two glasses of juice with pulp, bring to a boil.
Pour a thin stream of semolina, constantly interfering. Cook for 10 minutes, not forgetting the way. If necessary, add sugar. Cream cool to lukewarm temperature and whisk blender.
Pour cream cake and put the second part of sponge cake, pressing slightly. Put in the refrigerator.
We proceed to the chocolate cream.
Two glasses of juice (no pulp), bring to a boil.
Pour a thin stream of semolina, stirring constantly. Cook for 10 minutes.
A little cool and add to the hot porridge even dark chocolate, juice and zest of half an orange. Stir to dissolve the chocolate.
Refrigerate until slightly warm cream and beat with a blender.
Pour on top of the second cake chocolate cream and refrigerate. Preferably at night, to mousse well grasped.
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Carefully remove the cake from the mold. Decorate the cake and can help themselves. I sprinkled the top of the coconut cake, and put slices of orange.

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