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'70 cake - apricot mousse

'70 cake - apricot mousse

Top: beat the eggs with the sugar for about 20 minutes, until they double in volume and gradually and gradually incorporate the flour. bake in a bowl lined with flour until golden brown at 170 degrees.

The gelatin is soaked.

Melt the chocolate with 100ml whipped cream on a steam bath.

Remove from the heat, add the vanilla.

Dissolve gelatin according to the instructions on the package and add to the slightly cooled chocolate.

Whip the whipped cream with the powdered sugar and incorporate the rest of the ingredients.

Cut the top into 2. Place a sheet in the form, syrup it with half of the compote, sprinkle the apricots and put it in the fridge.

After a few minutes, when the cream is still thickening, add the second sheet of syrup with the rest of the compote.

Leave for several hours in the refrigerator.

I decorated it with fondant poured, it tastes great.


Steps

Jelly preparation

The first time we prepare the jelly because it takes 3-4 hours until it hardens completely.
Therefore, we put the peeled apricots in the blender with the sugar, lemon juice, vanilla and we puree them. Pour the torus in a small saucepan and bring them to the boil.
Meanwhile, moisturize the gelatin in water. Take the apricots off the heat and add the gelatin. Mix well until it is dissolved. We take a round tray with a diameter of 20 cm, cover it well with food foil and pour the apricot puree.
Refrigerate until hardened.

Countertop preparation

We mix the soft butter at room temperature with the sugar until it foams. Then add one egg at a time, mixing lightly after each one. Add flour mixed with baking powder and cocoa. At the end, melted chocolate on a steam bath and marsala, or a quality liqueur / brandy. Stir until everything is smooth.
In a form of 20 cm we put baking paper and then we pour the dough. We wrap the shape on the outside with aluminum foil. Bake at 175 degrees for 40-50 minutes or until it passes the toothpick test. Let it cool completely.

Preparation of cake and chocolate mousse

When the jelly is set and the top of the cake has cooled, we can start with the chocolate mousse.
Melt the chocolate on a steam bath, then let it reach room temperature. Then beat the whipped cream until it starts to thicken, but not completely. Add melted chocolate and continue mixing until smooth.
Now we can assemble the cake: We need a round tray with a diameter of 22 cm or an adjustable cake ring.
The countertop must be level. I usually cut the top that comes out more swollen in the middle. Then we cut it in 2. We put a countertop at the base, then we grease it with half of the apricot jam. Follow 1/3 of the chocolate mousse. Then we put the apricot jelly. Again follow 1/3 of the mousse, level with a spatula. Next is the second countertop, also greased with apricot jam. At the end the chocolate mousse. We level everything carefully. Refrigerate overnight.


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'70 cake - apricot mousse - Recipes

INGREDIENTS
6g gelatin granules, 2 tablespoons hot water, 100g strawberries, Divine Zuzu Yogurt with Strawberries, Honey

METHOD OF PREPARATION
Put the gelatin in a bowl together with the hot water and let it hydrate for 2-3 minutes. Chop the strawberries and put them in a food processor until we get a puree. Add the yogurt with strawberries, honey and hydrated gelatin.
Pour the composition obtained in small bowls and keep it in the fridge for at least 2 hours. Good appetite!

INGREDIENTS
Peaches, Oil, Divine Apricot Zuzu Yogurt, Granola, Raspberries, Mint, Honey

METHOD OF PREPARATION
Cut the peaches in half and grease them with oil.
Heat the grill pan and bake the peaches for 3 minutes on each side. Arrange them on a plate and fill them with Divine Zuzu Yogurt with Apricots.
Sprinkle granola, honey on top and garnish with fresh raspberries and mint leaves. Good appetite!

INGREDIENTS
Divine Zuzu Yogurt with Black Cherries, Agave Syrup, Vanilla Essence, Lemon Juice, Kiwi, Optional: granola, walnut

METHOD OF PREPARATION
Put the yogurt in a bowl and add, to taste, agave syrup, vanilla essence and lemon juice.
Pour the obtained composition into the prepared ice cream forms. Garnish with slices of kiwi and granola (or walnut). Keep the ice cream in the freezer for at least 2 hours before enjoying it. Good appetite!


Apricot crumble

Crumble with apricots & # 8211 if you have more sour apricots and you don't know what to do with them, this is the solution! A delicious, good-looking homemade cake that is extremely quick to make. It is best served warm, with a spoonful of cold ice cream next to it. It's the perfect combination, you'll see!

Preheat the oven to high temperature.

You start, of course, with the crust. In a large bowl, combine granulated sugar, baking powder, flour and salt. Then add the diced butter, egg, egg yolk and vanilla.

Stir (using a mixer on low speed) until the butter is evenly distributed and the dough becomes crumbly.

Put a little more than half of the dough on the bottom of the tray. Press with your hand or the bottom of a glass to spread it well.

Now move on to the filling. Combine ingredients, mixing lightly but well. Spread the filling over the dough and sprinkle the rest of the dough, crushing it with your fingers.

Bake for 25 minutes, until browned on top.

Don't waste the chance to prepare an apricot jam if you have enough fruit at hand!


Video: Πάστα σοκολατίνα Επ. 23. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).