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Ripe apricots need to be washed well and separated from the seeds. It is best to take not very large fruits - game fruit, it is more aromatic and has a bright taste, thanks to which this dessert will not be too cloying. Divide the apricots into halves and cut in the middle to create not very large slices.
The basis of the apricot cake is a sponge cake, so first of all you need to prepare it.
To make the sponge cake more airy, it is best to beat the yolks and whites separately. While the dough is being prepared, you need to turn on the oven and preheat it to 180 degrees.
Very often, whipping egg whites becomes a problem for housewives. In fact, whipping up a strong foam is not very difficult if you follow some rules.
The whites will whip better if you cool them a little before cooking.
Use only enamel or glass containers, which must be absolutely dry! It is not necessary to use a mixer; you can beat the egg whites using a regular whisk. If you are using a mixer, beat the egg whites, starting at low speed and gradually increasing it.
When the first foam appears, add a little citric acid or salt. Add sugar or powdered sugar gradually, otherwise the protein will be liquid and it will be very difficult to beat it. Add sugar half a teaspoon at a time, whisking continuously.
You can beat the yolks without sugar, just mix them well with a whisk or using a mixer.
Mix the whipped white with the yolk very carefully, add flour.
Grease the bottom of a baking sheet or biscuit mold with a small amount of butter or margarine and pour in the prepared dough.
The biscuit base will be ready in 25 minutes.
The apricot cake recipe can be used to prepare desserts with any berries or fruits, but it is best to take more aromatic ones with a bright taste and aroma, such as plums, cherries, and raspberries.
While the biscuit is being prepared, you will need to prepare the filling - soufflé.
Gelatin must be diluted with hot water, as written on the label. You can take ready-made jelly with fruit flavors.
While the gelatin is cooling, you need to beat the egg whites until very stiff foam. Beating the whites will not be difficult - follow the same tips as when preparing the dough for a sponge cake.
When the gelatin has cooled a little, carefully add it to the whipped whites and mix gently.
The cake is best prepared in a special form, but you can also prepare it on a regular large plate or tray.
Remove the biscuit from the oven, cool slightly and carefully divide into two parts - cutting the biscuit will be much easier if you use a special culinary thread or a sharp knife.
Carefully place the egg white and jelly onto the biscuit - smooth the surface with a knife or spoon.
Place apricot slices on top and pour a thin layer of liquid soufflé over them so that the fruit is in the middle.
Carefully place the biscuit on top and press lightly with your hand so that the soufflé does not peel off when it hardens.
Pour the rest of the soufflé over the top of the cake, place apricots on top - larger pieces can be used for decoration.
All that remains is to put the cake in the refrigerator for several hours so that the soufflé hardens.
After about 3 hours, the magnificent delicate dessert can be served.
The apricot cake recipe is perfect for those housewives who do not have much time left for household chores. Depending on your mood and occasion, you can decorate this amazing dessert in different ways. For a more festive look, cut a piece of the sponge cake, dry it in the oven and grate it to create crispy crumbs. Coat the cake in a circle with fruit syrup or a thin layer of soufflé and sprinkle with crumbs.
The top of the cake can be decorated with regular fruit syrup. To do this, you need to cover two or three apricots with sugar and boil them into liquid syrup. Children will be happy if you take one chocolate bar, melt it in a water bath and pour liquid chocolate over the finished dessert.
The easiest way to decorate this dessert is colored coconut or grated chocolate.
A piece of cake prepared in just a few hours will lift your spirits and pleasantly surprise your guests. Bon appetit!
Hello, dear readers of the site!
Today I’ll tell you how I baked a delicious cake with apricots and almonds. As always, the recipe will be detailed and with step-by-step photographs, so anyone can cook it.
Do you know where I got this shortbread cake recipe? In the bath! I was recently in a sauna, and someone brought in old Polish culinary magazines from 1995 to light the fireplace (fiends).
Of course, I didn’t let such good things go to waste, and I returned from the sauna not only with a good boost of energy, but also with a pack of valuable recipes. In one magazine there was even a tab for the Russian translation, which is what I began to master first.
I will describe how I prepared it exactly according to the recipe, and then I will say what I would add of my own. Products needed:
For the test:
- two and a half glasses of flour (200 ml glass);
- 60 g butter;
- four tablespoons of powdered sugar with a small slide;
- 7 yolks;
- a little flour for rolling;
For filling:
- 7 proteins;
- two and a quarter cups of sugar (200 ml glass);
- 250 g grated almonds;
- grated zest of one lemon;
- a large jar of canned apricot halves;
For decoration:
- canned cherries;
- mint leaves
The cake with apricots is a bit reminiscent, but the filling is completely different, and the dough is different. For this test you will need only yolks - separate them into a bowl,
and I put the whites in the refrigerator, and it is advisable to put three whites at once in a separate bowl. It is very convenient to use a special separator.
I add softened butter to the yolks; you can also use melted butter, but you need to cool it before adding it. Mix flour with powdered sugar and sift into a bowl with yolks.
I knead the dough, first with a spoon, then with my hands, until I get a smooth ball.
The dough should be wrapped in cling film to prevent a dry crust from forming, and put in the refrigerator for at least half an hour (or better yet, an hour).
While the dough is resting, I will prepare the filling. The magazine recipe for shortbread cake is silent about whether the almonds need to be peeled. I decided to cleanse. I poured boiling water over it and let it sit for a few minutes.
The skin has come off and the kernels can be easily peeled by hand.
Lightly dried them in a frying pan. Now you need to chop the almonds. I don’t have a false manicure, and the blender is about to appear (it’s not long until my birthday), so I rub it on a fine grater.
I also grate the lemon zest and mix it with almonds.
I beat three egg whites with a mixer,
I gradually add six tablespoons of sugar in portions until a dense foam is obtained, as they say, to “stable peaks.”
Pour the almonds and zest into the foam and mix gently with a spoon. The filling is ready.
I take the dough out of the refrigerator, lightly dust the table with flour, and roll the dough into a round cake about 5 mm thick.
I cut the workpiece to the diameter of my mold (26 cm).
From the leftovers I form a side 3 cm high.
If you prepare the dough before making the filling, place the pan with the dough in the refrigerator, covered with cling film, while you prepare the filling.
Spread the filling in an even layer on the crust.
and put it in a preheated oven to bake. Temperature – 190-200 degrees, time – 35-40 minutes.
At this time, I open the apricots and strain out the syrup. I put the apricot halves on napkins,
I also dry the top with napkins to completely remove excess moisture.
Beat the remaining whites into a thick foam, gradually adding all the sugar. I take the cake out of the oven, let it cool for about 10 minutes, remove it from the pan and place it on a wire rack.
There is no need to turn off the oven. I place apricot halves on the crust.
I fill a cooking bag with whipped egg whites and decorate the cake with apricots on top.
Now, I put the cake back into the oven so that the whites lightly brown, just for a few minutes.
I take it out, decorate it with cherries, and take a sample. Serve immediately, without the traditional aging for other cakes.
Overall, it’s good, but I would also add half a teaspoon of baking powder or soda slaked with vinegar to the shortbread cake recipe - the dough will be more loose. And next time I’ll try to grate unpeeled almonds - after scalding with boiling water, a lot of oil is released. But this, as they say, depends on the taste and color... In the classic recipe, baking powder is not used.
For those who like to get confused, I also suggest it on my website.
With that, goodbye, all the best to you and see you again!
Let's start preparing the apricot cake by baking the sponge cake. Beat the eggs in a food processor until they double in volume, gradually add sugar, continuing to beat.
Line the springform pan with baking paper and fasten the ring. Pour the dough into the center.
Of course, it is better to give the biscuit a day to mature, and then just continue working with it. Cut the biscuit into 2 layers.
Prepare the pudding. It should be poured into a bowl, add sugar and 6 tablespoons of milk. Stir well.
Pour the remaining milk into a saucepan and bring to a boil. Then turn off the heat and pour the pudding into the milk in a thin stream, stir, put it back on low heat and heat, stirring, until thick.
Place one half of the biscuit in the mold, soak in the syrup left over from cooking the apricots. Brush the sponge with half the pudding.
Mix the jelly for the cake according to the instructions on the package. Pour it over the apricots first and then over the entire cake. Place in the refrigerator to harden and soak for several hours. After this time, cut the sponge cake with apricots with a knife around the shape and remove the ring. Sprinkle the sides of the cake with coconut.
Serve delicious apricot cake with tea or coffee.
Bon appetit!
Cake is always very festive and incredibly delicious. Did you know that such a delicacy can still be useful and not spoil your figure at all? We invite you to prepare a stunningly aromatic and original cake with apricots, which will be appreciated by everyone present.
Cake with fresh apricots
Ingredients:
For the biscuit:
- egg – 3 pcs.;
- sugar – 1 tbsp;
- flour – 100 g.
For the soufflé:
- egg white – 3 pcs.;
- sugar – 1 tbsp;
- instant gelatin – 1 package;
- apricots – 10 pcs.
Preparation
To prepare, wash the apricots thoroughly, dry them, sort them and separate them from the pits. We light the oven in advance and leave it to warm up to a temperature of 180 degrees. For the dough, first beat the whites with sugar, carefully add the yolks, add the wheat flour and knead thoroughly. We coat the mold with butter and pour out the carefully prepared dough. Place in the oven for 25 minutes and bake the biscuit at 180 degrees. We dilute the gelatin with hot water and leave to cool and swell. During this time, beat the egg whites until very stiff and carefully pour in the cooled gelatin. Remove the cake from the oven, cut into 2 parts and coat the first with the prepared soufflé. Place pieces of apricots on top, cover with a second sponge cake and press lightly with your hand. Fill the top of the cake with the rest of the soufflé, sprinkle with grated chocolate and put the delicacy in the refrigerator for several hours.
Cake with apricots and cottage cheese
Ingredients:
- margarine – 150 g;
- egg – 3 pcs.;
- sugar – 100 g;
- baking powder - 2 teaspoons;
- flour – 400 g.
For filling:
Preparation
Grind margarine with sugar and add beaten eggs. Next, add flour, add baking powder and knead soft dough. Now take a cake pan, cover it with parchment paper, lay out the dough and level it, making sides. Place the apricot halves on the bottom. To make the filling, pass the cottage cheese through a meat grinder, add beaten eggs and starch. Separately, beat the cream with vanilla sugar with a mixer and add to the curd mass. Spread the filling on top of the fruit, smooth it out and bake in a preheated oven for 45 minutes. Cool the finished curd cake with apricots, pour melted chocolate on top and serve.
Although you can find many different confectionery products on store shelves, nothing compares to a cake that is made with love. Cake is a delicious dish that is easy to prepare yourself. It consists of several cake layers and cream, which acts as a layer. Often various fruits or berries are added to this product. The apricot cake turns out to be very original and is very easy to prepare.
Cake "Pancho"
Ingredients:
- 4 eggs;
- one glass of flour;
- 6 tablespoons cocoa;
- one glass of sugar;
- half a teaspoon of baking powder;
- 400 grams of sour cream;
- 150 grams of powdered sugar;
- 250 grams of apricot jam;
- 6 tablespoons of water;
- 10 grams of butter;
- 3 tablespoons confectionery sugar.
Preparation.
A delicious sponge cake with apricots, the recipe for which we are considering, is soaked in sour cream. It has the aroma of chocolate and fruit, so it is sure to please all lovers of sweets. First, beat the eggs with confectionery sugar, mix the flour with baking powder and gradually add it to the egg mass. Mix everything carefully. One third of the dough is placed in a mold and baked for twenty minutes, after which it is left to cool. Cocoa is added to the rest of the dough, mixed and baked. Next, prepare the cream. To do this, mix sour cream with powder, add pieces of apricots from the jam and mix.
Forming the cake
The light cake is soaked in jam syrup. The chocolate sponge cake is cut into square pieces, placed in the cream and mixed. The resulting mass is placed in a heap on a light cake layer. Next, prepare the glaze from cocoa and butter. Vertical stripes are drawn with it, starting from the top of the head. A delicious and unusual cake with apricots is ready; before serving, it is kept in a cold place for several hours.
Apricot soufflé cake
Biscuit ingredients:
- 1/4 cup milk;
- 2 tablespoons butter;
- 3/4 cup flour;
- one teaspoon of baking powder;
- 2/3 cup sugar;
- salt on the tip of a knife;
- 3 eggs;
- 3 yolks.
Filling ingredients:
- one glass of dried apricots;
- one and a half glasses of orange juice.
Ingredients for soufflé:
- 10 apricots;
- 3/4 cup sugar;
- one glass of cream;
- 3 squirrels;
- 25 grams of orange juice;
- 3 teaspoons of powdered gelatin.
Ingredients for jelly:
- 1/3 cup orange juice;
- 1/4 cup apricot puree;
- one teaspoon of gelatin.
Preparing the biscuit
Before you make a soufflé cake with apricots, you need to bake the cakes. To do this, cover the baking sheet with parchment. Milk and butter are heated in a bowl and boiled. Beat eggs and yolks with sugar for about ten minutes. Mix flour with salt and baking powder, add it to the eggs, and mix gently. A few spoons of this mixture are added to the milk, which is then poured into the dough and mixed well. The finished dough is poured onto a baking sheet and baked for about fifteen minutes, during which time the biscuit should become golden brown.
Preparing the filling
The dried apricots are poured with juice and the mixture is brought to a boil, after which it is cooked under a closed lid for twenty minutes. After this, the mass is placed in a blender and crushed to a thick, creamy consistency. Apricot puree is cooled.
The biscuit is cut into four strips measuring 30x5, each one is coated with filling and laid on top of each other. The cake blank is wrapped in cling film and placed in a cold place for one hour. Two circles with a diameter of 14 cm are cut out of the remaining cake layer. They will be placed inside the cake.
Preparing mousse soufflé
To make a delicious apricot cake, you need to prepare a good soufflé. To do this, remove the seeds from the fruit, add 1/4 cup of sugar to them, and cook over low heat for twenty minutes. Then the mass is crushed in a blender and cooled. You should get a liquid puree. Gelatin is dissolved in orange juice and left for two minutes to swell. Meanwhile, whip the cream with a spoonful of sugar. The whites are also beaten, gradually adding sugar. The juice with gelatin is heated until it is completely dissolved. Pour gelatin into one glass of apricot puree and mix. In two additions, add cream and whites and mix gently.
Assembling the cake
They begin to assemble the apricot cake. The springform pan is covered with film or parchment paper. The frozen workpiece is cut into strips one centimeter wide and laid out along the walls of the mold as closely as possible to one another. The inner cakes (two round biscuits) are coated with filling and one is placed in the middle of the mold. It is poured over the soufflé, covered with a second cake layer and poured over the soufflé again. The surface of the cake is leveled and placed in a cold place for three hours.
Making jelly
The jelly is prepared when the soufflé has hardened. Gelatin is diluted in two tablespoons of juice. The remaining puree is filtered through a sieve and added to gelatin heated with juice. Place the mixture in a cool place for ten minutes, then pour it over the surface of the cake. Then the apricot cake is put in the refrigerator for another six hours and served.
