The cake will cheer you up, allow you to enjoy an amazing combination of chocolate, coffee and apricot tastes. The delicate texture of a biscuit with a coffee tint bewitches, attracts, causing a taste delight.
It is necessary
- For biscuit:
- - egg 5 pcs.;
- - granulated sugar 150 g;
- - premium flour 100 g;
- - baking powder 1 tsp;
- - vegetable oil 4 tablespoons;
- - cocoa powder 50 g;
- - a pinch of salt.
- for cream:
- - cream 35% 300 ml;
- - cream cheese 150 g;
- - powdered sugar 5 tablespoons;
- - bitter chocolate 40 g;
- - thickener for cream 1 sachet.
- For filling:
- - dried apricots 300 g.
- - freshly brewed coffee 100 g;
- - water 150 g.
- for glaze:
- - cocoa 150 g;
- - granulated sugar 8 tbsp;
- - cream 6 tablespoons;
- - butter 100 g;
- - gelatin 2 tsp;
- - water 30 ml.
Instructions
Step 1
To prepare the biscuit, prepare the eggs, wash them. Then split one at a time into a deep bowl. After adding sugar, beat the eggs into a thick, strong foam. This will take at least 10 minutes.
Step 2
Sift flour, mix with cocoa powder, salt and baking powder (baking powder). Pour vegetable oil into the eggs, mix with the flour composition. Stir gently with a wooden spatula. Do this action from top to bottom. Fill the biscuit baking dish with the dough.
Step 3
Place a semi-finished biscuit in a preheated oven to 170 degrees, bake for 45-50 minutes. Check the finished product with a dry wooden skewer. Leave to cool completely in the form. Take out the cake very carefully, it is tender and crumbly. In order for the biscuit to be cut well and soaked properly, it must mature. It is best if it is possible to leave the biscuit for 8-10 hours.
Step 4
For impregnation, brew coffee, cool it. Rinse dried apricots, cover with clean water and boil for 10 minutes over low heat. Process hot dried apricots with a blender, cool. Grate the chocolate with a coarse grater.
Step 5
Next, prepare the cream. Whisk in the cream, thickener and icing sugar. Add grated cream cheese to the finished mass, continue beating. Be careful not to curdle the cream.
Step 6
Cut the biscuit into three layers, soak each one with coffee impregnation. Put the first layer of biscuit in a mold, spread a layer of dried apricots on top. Put half of the cream on top of the filling, sprinkle with chocolate chips. Repeat all steps with the second cake. After covering the cake with the last layer of biscuit, put it in the freezer for 20-25 minutes.
Step 7
Prepare the glaze, fill the gelatin with water, leave to swell. Collect the remaining ingredients in a saucepan, put on fire. Keep on heat until sugar dissolves. Heat the swollen gelatin, but do not boil, pour into the glaze, stir.
Step 8
Remove the almost finished cake from the freezer, cover with not very hot icing. Decorate the chocolate, coffee, apricot cake of your choice.
