Treat yourself and your loved ones with a very tender and delicious apricot cake with yoghurt-coffee cream. This dessert literally melts in your mouth. I suggest you prepare it immediately.
It is necessary
- For the cake:
- - milk chocolate - 50 g;
- - biscuits - 150 g;
- - butter - 125 g.
- Cream and decoration:
- - canned apricots - 1 can;
- - gelatin - 12 g;
- - yogurt - 450 g;
- - instant cappuccino - 20 g;
- - vanilla sugar - 1 sachet;
- - cream 35% - 250 ml;
- - dry orange jelly - 1 pack.
Instructions
Step 1
Chop the milk chocolate into small wedges and place in a saucepan. Put on the stove, heat, stirring continuously, until it turns into a homogeneous mass. If you have a microwave, you can melt it in it.
Step 2
Grind the cookies to small crumbs, then add butter and melted milk chocolate to it. Mix everything thoroughly until smooth.
Step 3
Take a collapsible baking dish, cover it with parchment and brush with oil. Put the resulting chocolate-cream mixture in it on the bottom and tamp with your hands. In this state, send it to the cold until it solidifies.
Step 4
Meanwhile, remove the apricots from the syrup and divide into 2 parts. Chop half of the fruit into small pieces.
Step 5
Pour the gelatin into a separate bowl and cover with a little warm water. Leave in this state for a while. Combine yogurt with instant coffee and vanilla sugar. Mix everything thoroughly and do not touch for 10 minutes. After the time has elapsed, add the swollen gelatin to this mixture. Just do not forget to pre-dissolve it by heating on the stove. Put the resulting mass in the refrigerator. Remove it before gelling begins.
Step 6
Whisk the cream thoroughly, then add to the cooled gelatinous mass. Add chopped fruits there. Put the resulting cream in a mold with a frozen crust. Refrigerate for about 2 hours.
Step 7
While the cream hardens, make orange jelly. Prepare it as indicated in the instructions, just add 150 milliliters of water. When it cools down, place it on the frozen treat. Decorate the top with apricot halves. Refrigerate for another 60 minutes. Apricot cake with yoghurt-coffee cream is ready!
