Apricot cake

We offer a recipe for cooking delicious apricot cake-souffle, from which will be crazy, both the adult audience and children. If desired, canned apricots can be replaced with fresh blanched, or even used to design peach pie.

Apricot cake-souffle - recipe

Ingredients:

For biscuit:

• flour - 100 g;
• milk - 100 ml;
• Butter - 60 g;
• granulated sugar - 100 g;
• Eggs selected - 3 pieces;
• yolks - 3 pieces;
• baking powder - 10 g;
• salt - 1 pinch;

For a souffle:

• cream fat for whipping - 345 ml;
• proteins - 3 pcs .;
• granulated sugar - 120 g;
• gelatin - 1,5 tsp.
• apricot syrup - 40 ml;
• apricot jam - 120 g;

For jelly:

• apricot or peach syrup - 120 ml;
• lemon juice - 20 ml;
• jam apricot - 30 g;
• gelatin - 1 teaspoon;

For impregnation:

• apricot or peach syrup - 120 ml;
• sugar vanilla - 10 g;
• granulated sugar - 25 g;
• rum (optional) - 20 ml;

For registration:

• jam apricot - to taste;
• canned apricots - 400 g.

Preparation

The most important stage in the preparation of apricot cake is baking biscuit cake. To do this, first melt the butter and mix it with warm milk. Separately, in a suitable container, we connect eggs, yolks and sugar and turn the mass with a mixer into a dense, lush, sweet egg mixture. Now gently, in small portions we interpose into it the sifted with baking powder and salt, and after that gradually introduce a warm creamy-milk mixture.

Transfer the finished dough into an oily form with a diameter of 26 cm and send it for twenty minutes to the oven heated to 195 degrees. After complete cooling, cut the cake into two longitudinal parts.

For impregnation, we dissolve vanilla and ordinary sugar in apricot or peach syrup, add rum as desired and mix. We impregnate the resulting mixture of cakes, spending on each of them about five tablespoons.

Now let's make a souffle. Gelatin beads are soaked in apricot syrup and leave for swelling. Cream we process with a mixer to the peaks, while adding half the norm of granulated sugar. Separately we beat also squirrels, pouring the remaining sugar in the process. Preheat the soaked gelatin until all the granules are blooming, then mix it with jam, then with cream and inject the whipped protein mass into the resulting mixture.

To decorate the cake, put one soaked cake on the bottom of a split form, cover it with jam, cover with generous layer souffle, spread out all around the perimeter slices of apricots and cover all the second soaked cake. On it we lay out the second half of the souffle, level it and put the product in the refrigerator for freezing.

When the souffle solidifies, we prepare the jelly. We dissolve gelatin in syrup, add lemon juice and jam and mix. We spread apricot pieces all over the surface of the cake, fill them with cooled jelly and send the product to the shelf of the refrigerator for the final hardening of the clock by five.

Before serving, we extract the delicious creamy-apricot cake-souffle from the form, decorate it to taste and serve it to the table.