Apricotin cake

6 servings
3 hours 30 min

How to bake Apricotin cake? Prepare all the ingredients you need. Remove the butter beforehand, in 3-4 hours, from the refrigerator, it should be soft. Take the flour of the highest grade, eggs - S0. I took milk for this recipe with a fat content of 2. 5%. Wash the eggs with soda, as harmful bacteria may be on their surface.

How to make dough? To make it convenient to mix the ingredients and mix the dough, take a deep bowl. Grind sugar, butter, egg and salt well with a spoon. Sift the flour through a sieve and add in small portions, kneading each time. Since flour of the same variety from different producers differs in properties, it may be needed less or more. The dough should be soft, plastic and not spread.

Wrap the resulting dough with cling film so that it does not dry or weather, and send it to the refrigerator for 40 minutes. While the dough cools, preheat the oven to 200C. Prepare a parchment, rolling pin and round plate or mold to squeeze out 18-20cm in diameter.

Divide the cooled dough into 5 identical pieces. I cut it with a knife, and then I weighed it. I got about 130 grams each piece. Leave one piece, put the rest back in the refrigerator and get one out.

Parchment better take non-stick. Divide it into 5 pieces measuring approximately 30x30cm to fit the bark on each. Since the cake is soft dough and very thin, it is problematic to carry, so roll the dough directly on parchment.

After rolling out the dough, squeeze out the round bark using a plate or mold. Leave the resulting extra parts of the dough and bake with them. Bake on a baking tray at 200 ° C for about 8-10 minutes in a top + bottom mode. The time is approximately indicated, focus on the features of your oven. Therefore, after 5 minutes, carefully open the oven door, check the readiness.

The finished cake will be light yellow. If you touch with your finger, it should not be soft. The bark is very fragile. While it is hot, separate the edges with a knife if they are glued to the bark. When it cools, it will be harder to do so as not to break it. Put all the pieces in a separate dish. They will come in handy for you when we pick the cake. Bake this way all 5 cakes. While they cool down, make the cream.

How to make a cream? Separate the yolks from the proteins. Over a plate with a knife, knock the shell down the center of the egg and split it into 2 halves. Pour the egg from one half of the shell into the other until all the protein has run out of it. The yolk will remain in the shell. In a small saucepan or saucepan, combine the milk, sugar, 2 yolks and liqueur. I replaced the liqueur with apricot liquid jam, as the cake will be eaten by children. The taste of jam can be anything.

Mix everything thoroughly and cook over a low heat so that the yolk does not cook, stirring constantly. It should turn out thickened syrup. It is not necessary to bring to the boil. Remove from the heat and leave to cool.

Beat the oil using a mixer. Add the cooled syrup in a thin trickle and continue to beat until fluffy and smooth. Send the resulting cream to the fridge for 15 minutes.

If you don't have a food dye, take a small piece of peeled beetroot, grate it on a fine grater. Wrap in gauze or bandage and squeeze in the juice. Beetroot juice is a wonderful natural dye. Leave the juice, we will add it to the glaze. You need to work quickly with glaze, as it dries and thickens quickly.

To prevent it from happening that the entire cream will go to lubricate the cake and will not remain for decoration, we will first design the upper cake. Start by making the glaze. Pour half the icing sugar into a bowl and add a little boiling water. Mix thoroughly to dissolve the powder, but the glaze should not be liquid. In consistency, it should be like thick sour cream. Gently at the tip of the knife or using a pipette, add a drop of beetroot juice.

The glaze should be a soft pink color. Pour it onto the cake and spread it all over the cake using a silicone brush. Put the smeared bark in the fridge for 5 minutes to let the icing freeze faster. If the glaze is clear, apply another layer.

Pour the remaining icing sugar into a bowl of icing, also add boiling water in small portions. Then add a little cocoa powder. The glaze should be thick and not spread. Use a thin pastry syringe nozzle to apply a chocolate mesh over the pink glaze. Change the nozzle to a syringe and apply a wide strip of cream along the edge of the cake. Garnish with peanuts and cashews as you like. Put the decorated top of the cake in the fridge.

Grind the leftover dough into fine crumbs. Divide the remaining cream into 5 equal parts: 4 for lubricating the cake and 1 for the sides of the cake. Grease the cakes and carefully place them in an even cake. Cover with decorated bark. Brush the sides with cream and sprinkle with crumbs. Leave the cake to soak for 3-4 hours. But it is better if it stands more, so it will soak better. Cut the finished cake into portions and serve for tea, coffee or cocoa. Have a Nice Tea Party