The recipe for the cake with apricots
Ripe apricots should be well washed and separated fromseed. It is best to not take a very large fruit - wildings, it is more flavorful and has a bright flavor, thanks to which this dessert is not too cloying. Divide the apricots in half and cut in the middle, to get not very large slices.
The basis of apricot cake is a cake, so the first thing you need to cook it.
To cake was more airy, yolks and whites are best whip separately. While preparing the dough, you need to turn the oven and heat it to 180 degrees.
Very often the whipping protein becomes hostesses problem. In fact, beaten a solid foam is not very difficult if you follow some rules.
Proteins are whipped better if before cooking them a little bit cool.
Use only the enamel or glasscrockery, which must be completely dry! It is not necessary to use a mixer, whip the whites can be using a conventional corolla. If you are using a mixer, whip the whites, starting on low speed, gradually increasing it.
When the first foam appears, add a littlecitric acid or salts thereof. Sugar or powdered sugar, add gradually, otherwise the protein will be liquid and whip it will be very difficult. Add sugar to half a teaspoon, not stopping beating.
Yolks can be whipped without sugar, just mix them well using a whisk or mixer.
Very gently mix the beaten egg white from the yolk, add flour.
The bottom of the pan and forms a small amount of grease sponge butter or margarine and pour the prepared dough.
Biscuit base will be ready in 25 minutes.
The recipe for the cake with apricots can be used todesserts with any berries or fruit, but it is best to take a more flavorful, has a bright taste and aroma, such as plums, cherries, raspberries.
During the time while preparing a biscuit, you will need to cook the stuffing - souffle.
The gelatin should be diluted with hot water, as it is written on the label. You can take the finished jelly with fruit flavors.
While gelatin cools down, to whip the egg whites until very solid foam. Beat the whites is not difficult - to follow the same advice as for the preparation of dough for sponge cake.
When the gelatin has cooled slightly, gently apply it to the beaten egg whites and mix gently.
Cake is best cooked in a special form, but you can cook it on a normal large plate or tray.
Biscuit removed from the oven, cool slightly and carefully divided into two parts - cut the cake will be much easier if you use a special culinary thread or a sharp knife.
Protein jelly gently spread on a biscuit - Smooth out the surface with a knife or spoon.
Top with slices of apricot and pour a thin layer of liquid soufflé to fruit were in the middle.
Carefully put the biscuit on top and lightly pressed by hand to the souffle does not flake when hardens.
The top of the cake pour the remnants of a souffle, put the top apricots - for decoration, you can use larger pieces.
It is necessary to put the cake in the fridge for a few hours to frozen soufflés.
Approximately 3 hours later, a gorgeous delicate dessert you can serve.
Recipe for apricot cake is perfect forthe hostesses, who is not very much time on household chores. Depending on your mood and the occasion can make out this amazing dessert different. To give a more festive look, cut a piece of sponge and dry it in the oven and rub on a grater, to get crispy crumbs. Now spread the cake in a circle fruit syrup or a thin layer of a souffle and sprinkle with breadcrumbs.
The top of the cake can be decorated with the usual fruitsyrup. To do this two or three apricots fill with sugar and cook them from a liquid syrup. Children will be happy if you take one piece of chocolate, melt it in a water bath and pour the finished dessert with liquid chocolate.
The simplest version of this dessert decoration - colored coconut flakes or grated chocolate.
Piece of cake, cooked in just a few hours, cheer up and surprise your guests. Bon Appetit!