Delicious cake. Will decorate your festive table. It is worth working on it to get a real masterpiece.
It is necessary
- For biscuit:
- - 1 tbsp. flour;
- - 4-5 eggs;
- - 1 tbsp. Sahara;
- - 2 tbsp. l. cocoa;
- - 1 tbsp. l. potato starch.
- For the cream:
- - 600 ml cream 33%;
- - 0, 75 st. sah. powder;
- - 200 ml of pineapple or apricot compote;
- - 300 ml of peach or apricot yogurt;
- - 2-3 tbsp. l. gelatin.
- For impregnating cakes:
- - orange syrup
- Additives
- - 1 can (400 g) of canned apricots or peaches;
- - 1 can (500 g) canned pineapples;
- - 2 bananas;
- - 30 g of chocolate;
- - whipped cream.
Instructions
Step 1
Start by making a chocolate sponge cake and chilling it. Cut the sponge cake into 2 equal pieces. Saturate the first crust with syrup of your choice, and leave the second untreated. Cut pineapples, apricots and bananas into small cubes.
Step 2
Lubricate a large container (salad bowl) with vegetable oil and line the bottom with cling film. Line the sides and bottom of the dish with slices of apricots (or other fruit) and pineapple rings.
Step 3
Add fruit to the biscuit cubes and stir. Refrigerate the cream. Then whisk them together with the powdered sugar to create a thick mixture. Pour gelatin with water or hot compote and stir until dissolved.
Step 4
Put the yogurt in a bowl and add the gelatin solution. Mix well. Combine this solution with cream and stir. Cover the bottom of the salad bowl with a creamy gelatinous mass. Top with a few pieces of biscuit. Alternately fill the entire salad bowl. Cover with a sponge cake.
Step 5
Place the cake in a cold place for 6 hours. Then remove it from the vessel. Flip over and garnish with chocolate and whipped cream.
