What kind of cake can you make with canned apricots? Apricot cake - a simple recipe for a chic dessert

While there are many different baked goods available 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.

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 biscuit dough.

When the gelatin has cooled a little, carefully add it to the whipped egg 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 sponge cake 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 don’t 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!

Description

Apricot cake Any gourmet will surely like it, as its taste and aroma are impossible to resist. Delicate cakes soaked in apricot puree come out very tasty and airy. This cake looks like it just came out of a confectionery factory, only its composition is much healthier. The main ingredient of this cake is apricot puree, which is made from dried apricots. But if you want, if you want to experiment, you can add apricot jam or apricot jam.

Dried apricots, which predominate in this delicacy, cannot boast of a huge range of vitamins, which are mostly found in fresh fruits. But there are much more useful elements and minerals in dried fruits. Thus, dried apricots can alleviate anemia and prevent diseases of the gastrointestinal tract.

A delicious apricot cake is perfect for a birthday table, will provide a piece of summer and sun on your New Year's table and is easily suitable for an ordinary everyday tea party in the company of friends or family. To prepare this miracle, you just need a complete list of ingredients, a little free time and our recipe, step-by-step photos, which will help you navigate our recommendations more easily.

Ingredients


  • (560 g)

  • (200 g)

  • (200 g)

  • (2 pcs.)

  • (1 tsp)

  • (600 g)

  • (500 ml)

  • (50 g)

  • (200 g)

  • (1 piece)

Cooking steps

    First you need to take dried apricots, pour hot water over it, and let it brew for about 20 minutes. After this, cook it over low heat until the dried apricots become soft.

    Drain the water from the dried apricots and place the fruit in a blender. We also send the peeled and seeded lemon there. Grind all this thoroughly to form a puree-like mixture. If necessary, you can add apricot broth.

    Now take a fine grater and grind the lemon zest on it, then add it to the apricot mixture. Mix thoroughly.

    Now let's start preparing the dough for the shortcakes. To do this, you need to take softened butter, sugar and beat it all thoroughly until white. After this, add chicken eggs to the mixture one at a time and continue beating to obtain a homogeneous mass.

    Then add sifted flour, baking powder, and knead the dough. It should turn out quite soft.

    The dough should be divided into six parts.

    Each part must be rolled out on parchment paper, on which you must first draw a circle with a diameter of 20-25 cm. Preheat the oven to 200 degrees and bake the cakes for 10 minutes each.

    Immediately after baking, take the crust while it is still hot and trim it using a baking pan. Do not let the cake cool, as it will be very brittle when cold. Collect the cake scraps and grind them in a blender; we will need them later.

    We wait for the cakes to cool and begin to put the filling on each of them. Calculate the amount of filling so that there is enough left to coat the sides and top of the cake.

    We do not grease the top layer with the filling, since it is necessary to place a not very heavy pan or bowl on it and leave the cake in this position overnight.

    The next day, coat the cake with the remaining cream on all sides. Sprinkle the sides with the cake scraps ground in a blender.

    On top we decorate our cake with walnuts, dried apricots and physalis. You can approach this matter creatively and use your imagination. After this, the apricot cake is ready to eat! You can put the kettle on and call the family.

    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 bathhouse! 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 the filling:

  • 7 proteins;
  • two and a quarter glasses 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 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!

July is the time to prepare homemade cakes with amber-sunny, ripe, delicious apricots! I love this fruit for its unique taste, joyful color and pleasant, velvety skin. And recently I came up with a cake with them. Try it!

Ingredients for apricot cake:

Dough:
- 2 eggs;
- 1 glass of sugar;
- 150 g margarine;
- 1.5 cups flour (300 g);
- 2 teaspoons baking powder;
- 1 teaspoon of baking soda;
- 1 glass of milk;
- 1 tablespoon of vinegar 9%.

Cream:
- half a stick of butter (100g);
- half a glass of water;
- half a glass of sugar;
- 1 tablespoon of flour.

Or:
- half a stick of butter and half a can of condensed milk;
Or just cream whipped with sugar. Any of the listed cream options will be suitable for this cake.

Filling and decoration:
- ripe apricots!

How to make apricot cake:

We prepare the dough for the cakes in the same way as for chocolate cake with cherries - only without cocoa, so the cakes will turn out white.

Mix flour, baking powder and soda in one container; in the second, beat softened margarine with sugar and eggs; in the third (in a glass) mix milk and vinegar.

Then we combine the contents of all three containers, mix and pour the resulting dough into a mold or frying pan greased with vegetable oil.

Bake over low heat for 40-60 minutes, testing for doneness with a wooden stick.

Cool the finished cake, cut it into two and spread the bottom one with cream. You can see how to prepare the cream and choose which option you like!

Place apricot halves on top of the cream on the bottom cake.

Cover with the top cake, which we also decorate with cream and apricots.

Let the cake soak a little - and you can try it!

And let a piece of cake with sunny apricots make your mood as joyful as this composition!

Share with friends:
Related publications