Apricot-peanut cake.

All people are divided into two types — those who love peanut butter and those who do not. If you belong to the first type, then this recipe from Daria Saliti just for you! And if you are not imbued with peanut butter, then the more cook this cake, and perhaps you will forever reconsider their relationship with this delicious viscous velvety and fragrant paste! Please note that this cake is prepared for 2 days as it takes time to freeze. Apricot-honey mousse should be cooked on the second day.

Apricot-peanut cake.

For cake will require two rings (16cm/6cm high and 18cm/10cm high) and silicone Mat.

Chocolate cakes (2 PCs. 16cm diameter):

Brown sugar 85 g;
Eggs 2 PCs.;
Chocolate bitter 75 g;
Butter 82,5% 55 g;
Flour 35 g;
Almond or hazelnut flour 2 tbsp.;
Cocoa 2 tbsp.
Almond chocolate crispy layer:

Almond 60 g;
Bitter chocolate 50 g;
Butter 8 g;
Waffles (crumb) 25 g.
Peanut butter mousse:

Cream 33-35% 500 ml (165 + 335);
Peanut butter 100 g;
Yolks 3-4pcs. (55 g);
Fine white sugar 55 g;
Gelatin 5 g.
Apricot mousse with honey:

Apricots fresh 300 g;
Brown sugar 2-3 tbsp.;
Cream 33-35% 375 ml;
Light liquid honey 1 tbsp;
Gelatin 5 g;
Vanilla extract or vanilla seeds.
How to cook cake:

Chocolate cakes:

Step 1. Preheat oven to 180C

Step 2. The chocolate with the butter over very low heat, stirring to melt and mix well. Unparliamentary.

Step 3. Beat eggs with sugar until light and elastic foam, pour in poluchivshaya the mass of the cooled chocolate and stir until smooth.

Step 4. Flour, cocoa and peanut flour sifted together, put in the chocolate mass, mix well by hand. The resulting dough pour on a silicone Mat, level.

Step 5. Bake for 8-10 minutes then allow to cool, cut two 16 cm round, wrap each in plastic wrap and leave for 6-8 hours at room temperature. Remnants of a baked cake keep, to kill the baby

Almond chocolate crispy layer:

Step 1. Almonds interrupt in the processor into fine crumbs, combine with crushed waffles.

Step 2. Melt the butter and chocolate over low heat, add to the dry mixture and mix.

Peanut butter mousse:

Step 1. Soak gelatin in cold water.

Step 2. 165 ml of cream pour into a saucepan, warm up to 90S, not bringing to a boil.

Step 3. At the same time beat the egg yolks with sugar in a bright elastic foam.

Step 4. A thin stream pour 1/3 of the hot cream into the egg mixture, stirring constantly. Then the resulting mass pour the remaining cream and return to a slow fire. Cook until the initial thickening of the cream, avoiding steeping yolks. If necessary, strain.

Step 5. Enter the pressed gelatin and mix thoroughly.

Step 6. Peanut butter is slightly heated in microwave, put in the cream, stir until smooth. Cool to room temperature.

Step 7. In a separate bowl beat well-chilled cream (335ml) to medium peak. To connect with cream, mix well. Use immediately.

Apricot mousse with honey:

Step 1. Apricots wash, dry, cut into halves, remove pits. Put in a heat-resistant form, pour sugar.

Step 2. Heat the oven to 200C.

Step 3. Bake the apricots until soft, about 20 min., and then to smash into a puree immersion blender. Unparliamentary.

Step 4. Soak gelatin in cold water.

Step 5. Honey is very slightly warm and with vanilla to add in the apricot puree.

Step 6. Gelatin to dissolve in the microwave, put in the apricot mass. Stir until smooth.

Step 7. Whisk cream to medium peak, combine with the apricot puree. Shift the mousse into a pastry bag, use immediately!


Day 1:

One chocolate cake to lay out on the cutting Board laid out by a foodstuff film. Install the top ring 16cm, if there is a surplus to crop them.
On the cake spread crunchy mass levelling.
On top of the second chocolate cake. Gently press with your fingertips.
Put peanut mousse, level the top and put it in the freezer for 6-8 hours (overnight).
Day 2:

Use the hair dryer to remove the ring from the frozen peanut mousse. Lightly sprinkle the top of the ground chocolate crumb crust.
Set in the center of the 18 cm ring and fill the gaps between the cake and the walls of apricot mousse.
Raise and immediately put the ring back (thereby insured against air traffic jams on the edges of the cake). Spread the apricot mousse evenly over the entire mold, level and re-freeze the cake for at least 12 hours.+

Before serving, free from the ring, align the top of the hot spatula. You can sprinkle chocolate chips, decorate as desired.
Before serving, keep in the refrigerator for 25-30 minutes. Bon appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

To learn more… http://goo.gl/mKRRhm ;


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