Cake "Chocolate-apricot yummy"

Category: Confectionery
Cake Chocolate-apricot yummy

Ingredients

Chocolate biscuit 3 cakes
Impregnation syrup about 200 ml
Dark chocolate ganache about 650 g
Fresh apricots 1 kg
Apricot coolie
Glaze 200 g
Butter 100 g
Berries and mint for garnish

Cooking method

  • Here's a cake I did it for the daughter of our dear forum member Elizabeth Vei.
  • It so happened that they were vacationing in our city, and celebrated her birthday outside of her home.
  • The task was to make a chocolate cake for a lover of everything chocolate!
  • After thinking, thinking, we came to this composition.
  • The matter remains "small" - to bring our idea to life)
  • Which I did ...
  • So you can of course use your favorite chocolate biscuit recipe.
  • I used Natasha's recipe natapit - Chocolate Chiffon Biscuit... Insanely tender and very chocolate!
  • Syrup for my impregnation - this is 100 g of sugar + 200 g of water + 2 tsp. coffee. Boiled and cooled.
  • Ganache made in the proportion of chocolate: cream 1: 1.
  • Apricot coolie.
  • Sveta's recipe was a godsend for me fomca "Coolie strawberry" - for which many thanks to her again !!!
  • What kinds of coolies I just didn’t make with this recipe! ... It’s delicious !!!!!!!!
  • This time I cooked an apricot one.
  • I had 1 kg of apricot.
  • I washed a part and freed it from the bones. In a peeled form, apricots turned out to be 450 g.
  • Since I don't have a blender, I grind all the fruits and berries in a meat grinder.
  • I added 150 g of sugar to the resulting puree, and as a result I got 600 g of mass, ready for cooking coolies.
  • Then everything is according to the recipe.
  • I washed the remaining apricots and dried them with a paper towel.
  • I left 5 things for decoration, the rest were pitted.
  • Let's start assembling.
  • 1. I cut the finished and cooled biscuit along the bottom from a split form, slightly smaller in diameter than the one in which the biscuit was baked.
  • Cake Chocolate-apricot yummy Cake Chocolate-apricot yummy
  • 2. I cut the resulting biscuit "tape" in half lengthwise. I divide the biscuit into three cakes.
  • Cake Chocolate-apricot yummy
  • 3. I collect the cake in a split ring (mine has a height of 10 cm).
  • I put the first cake. I close it in a ring. Along the edge (on top of the cake) I spread the biscuit "tape".
  • Cake Chocolate-apricot yummy
  • 4. I saturate with syrup, do not forget to moisten the side surface of the "tape".
  • I spread a thin layer (about 5 mm) of ganache. (I forgot to take a photo ...)
  • On top of it is a coolie, cooled to room temperature. I level it.
  • Cake Chocolate-apricot yummy
  • From the top of the pastry bag I apply another 5 mm of ganache.
  • 5. I spread the second cake, part of the biscuit "ribbon" (I don't forget to soak it) and more than half of the remaining ganache.
  • I spread the apricot halves, slightly "sinking" them into the cream. I fill the gaps between them with ganache.
  • Cake Chocolate-apricot yummy
  • 6. I put the remaining cake on the table "upside down" (ie, crust down), soak it, and then gently turn it over and transfer it to the cake, gently pressing it with my hands to seal it.
  • Cake Chocolate-apricot yummy
  • 7. A small load on top and refrigerate overnight. Maybe less, but I stood there - there was no hurry).
  • If you are confident in your gelatin, then a couple of hours is enough.
  • Cake Chocolate-apricot yummy
  • 8. This is how the cake looks after being removed from the ring.
  • Cake Chocolate-apricot yummy
  • 9. The cake was lined with ganache. Then she melted butter with chocolate icing and poured the cake on top, making "artistic" smudges.
  • Decorated with berries, apricot halves and mint sprigs.
  • Cake Chocolate-apricot yummy

The dish is designed for

about 3.5 kg

Time for preparing:

excluding the baking time of the biscuit, the preparation of the ingredients and the assembly of the cake took about 2 hours.

Note

This way of assembling a cake is very helpful when you need to "pack", for example, a delicate soufflé under mastic.
Very reliable and fast)

Tumanchik
I already once received a salivating blow from him ...we decided to finish off
Yulianchik
Tumanchik, Irishka, so this is a reason to repeat yourself!
eye
technically, artistically, neat and very beautiful, harmonious and undoubtedly delicious!
and fota-
nice to look at the work of a professional! Julia, BRAVO!
Yulianchik
Tatyana, thank you very much!!! So many pleasantries!
To a professional, of course, far away, but with our forum and the girls - learning is a pleasure !!!
Tumanchik
Quote: Yulianchik

Tumanchik, Irishka, so this is a reason to repeat yourself!
Yulechka I can't create such beauty for sure. The handles are not sharpened for that. And I need a few cakes on my sweet tooths
Yulianchik
Yah! I was about a year and a half ago and did not know that I would bake cakes! Baked "the sole of the galoshes" into which the fork did not stick
So - we can do everything if we want
Tumanchik
Quote: Yulianchik

Yah! I was about a year and a half ago and did not know that I would bake cakes! Baked "the sole of the galoshes" into which the fork did not stick
So - we can do everything if we want
well said
fomca
Julia, thanks for the detailed description and clarity of the cake assembly.
Girls, this is sooooo delicious!
Kirks
Yulianchik, you are great: flowers: handsome cake!
Yulianchik
fomca, Svetochka! And thank you!!!!
Yulianchik
Kirks, Thank you Natasha!
Irina Dolars
ABOUT! The cake was drawn
Well done, Yulechka! Cake - handsome !!!
Thanks for the detailed recipe!
ElenaSta
aaa, yummy natishkaaa !!!!
I will also insert my 5 kopecks))
Cake Chocolate-apricot yummy
Ksenia-nsk
Yulianchik, Julia, thank you so much for the recipe! I admired your magnificent cake in the subject, a mind-blowing cut, I read the composition, and there was a thought - if only Julia would write a detailed recipe. My dream has come true! Thank you!
posetitell
If I do such a mega-thing, then the next day I will go to Paris to study as a pastry chef. Cool cake. And yet I will do it. Girls, about ganache - can't you close it up instead of cream, for example, with starch?
Yulianchik
Irina Dolars, Thank you so much!
ElenaSta, Yes! You also have such a delicious !!!
Ksenia-nsk, on a telepathic level, I probably realized that I needed to tell
posetitell, Nikka! I believe in your success! And ganache can be replaced with any cream.
I just didn't really understand about starch ... How can you replace cream with it? ...
posetitell
Quote: Yulianchik

posetitell, Nikka! I believe in your success! And ganache can be replaced with any cream.
I just didn't really understand about starch ... How can you replace cream with it? ...

Thank you. For example, I wrote about starch, I just can't dairy, that's wise. Well, then I'll think over a suitable cream.
thrill
Quote: Ksenia-nsk
and there was a thought - if only Julia would write a detailed recipe. My dream has come true! Thank you!
The same thoughts were))
Julia, she was ashamed to pester you with questions) Thank you very much for the wonderful mk !!!!!!!!!
fomca
Well, I'll show my version of the cake assembly, I took another cream.
In the composition - chocolate sponge cake, impregnation with mint liqueur, Tafita cream-chocolate cream, apricot coolie, cream-curd mousse, fresh apricots in a layer. Decor - chocolate glaze, fresh apricots, blackberries and mint leaves.
Cake Chocolate-apricot yummy
Husky
Yulianchik, many thanks for MK.
But I am very dull, so I ask you to explain everything once again using the biscuit "tape" that you cut off.
Do I understand correctly that when you cut the cake along the bottom of the mold, the diameter became smaller and therefore this ribbon, cut lengthwise into two parts, is enough to wrap the cake, first with one ribbon, and then putting the second ribbon on top, wrap the cake a second time?

fomca, Svetik, and a question for you about your chic cut. And where did you write in detail about your creamy curd mousse? Poke your nose if there is a recipe somewhere !!
Yulianchik
Quote: try
hesitated to pester you with questions)
Lyuba! And in vain !!! It would not be at all difficult for me to tell what and how I did
Yulianchik
Quote: fomca
I will show my version of the cake assembly
Sveta! Your version is no less tasty!
Quote: fomca
mint liqueur impregnation
But the moment of impregnation is very interesting to me! I would like to try ....
Yulianchik
Quote: Husky
this tape, cut lengthwise into two parts, is enough to wrap the cake
Yes, Luda, enough. Even pieces remain in the scraps. When I connect the edges, I cut the joint-to-joint exactly with a knife.
Alexandra
Nikka, cream can be replaced with coconut milk (or coconut cream), or thick fruit puree - the same apricot. I like it with boiled kiwi. A very good cream gives chocolate with a banana (there is in my recipe "Fabulous Géraldine pie")

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170767.0
posetitell
Quote: Alexandra

Nikka, cream can be replaced with coconut milk (or coconut cream), or thick fruit puree - the same apricot. I like it with boiled kiwi. A very good cream gives chocolate with a banana (there is in my recipe "Fabulous Géraldine pie")

Thank you very much, I will use such options, chocolate with banana attracts.
fomca
Quote: Husky
fomca, Svetik, and a question for you about your chic cut. And where did you write in detail about your creamy curd mousse? Poke your nose if there is a recipe somewhere !!
Ludmila, I wrote a little here Souffle cake with profiteroles and so Cake "Strawberry Mood"
Now I'm doing in the following proportions:

cream - 350 ml
cottage cheese curds - 200 gr
Danone Plombir curd - 125 gr.
icing sugar - to taste
gelatin - 13 gr
eye
ElenaSta, a very effective "money".
valentine52
Julia.... thanks for such a treat! What's the diameter of the cake?
Yulianchik
valentine52, approximately 25 + - 1 cm.
Irene
Yulianchik, thank you dear for your biscuit dam))) I tried it today, I liked it !!!
Yulianchik
Irene, cool! I am very glad that this trick was useful to you
I now poured bird's milk according to this principle)
valentine52
Julia... why do we cut the biscuit tape in half lengthwise. but do not put the whole one? Is it for ease of assembly or what?
Yulianchik
Well, we have three cakes) Accordingly, there are two layers of filling between them. So you need two dams)

When I collect soufflé cakes, where the fillings are a thick layer between thin biscuits, then I do not cut the biscuit tape, but put it whole.
Nana
That's it, I'm leaving for Crimea on Sunday! Please tell me where on the peninsula you can taste such a charm?
Yulianchik
Oksana, I'm waiting! The address is listed under my photo!
Nana
Quote: Yulianchik

Oksana, I'm waiting! The address is listed under my photo!
The photo is cool. I'm going to Sevastopol.
Yulianchik
Nana, in Sevastopol there are also our breeders))) And the city is not far from each other)
Nana
Quote: Yulianchik

Nana, in Sevastopol there are also our breeders))) And the city is not far from each other)
Great! That would be a sabantuichik on the seashore!
please
Julia, what a handsome cake !!!!!
Kinglet
Yulianchik, Yulechka, oh well, such master classes should be widely advertised, well, I almost missed everything, and now I'll start deleting the days in the calendar until the apricot season !!! Thank you: everything is so detailed, understandable, thorough, thoughtful, everything is tempting and stupidly beautiful :)))
Yulianchik
please, Kinglet, Thank you!
Kinglet
Yulianchik, Yulchik, tell me please, did you whip the ganache with which you leveled it? And also, if possible, in more detail about the butter and chocolate with which you dripped from the top: how much butter and how much chocolate and what kind of chocolate and can they be melted together or melted the chocolate first, and then add soft butter to it? I apologize for the silly questions
Yulianchik
Vika, whipped ganache. Melted the glaze, then added butter. Slightly more oil than glaze. And if a thick mixture is obtained, then melt a little bit in a micro-von for 5-10 seconds and stir until smooth.
Kinglet
Yulianchik, Julia, thank you, my dear little man, for your prompt and complete answer :)
I wanted to get closer to your beauty at least a step ... - I did this: the child has been sitting over him for half an hour in thought, trying to see the whole idea of ​​the composition.
Yulianchik
Kinglet, Glad to help!
Will you show us the result?
Kinglet
Quote: Yulianchik
Glad to help!
And for the umpteenth time For the umpteenth time you come to my aid with such readiness, Yulchik, and yet again I do not live up to your expectations Yulechka, he is very disgraceful to exhibit him in such a beautiful topic. So I will practice again and then I will definitely come to you with a report, so that you understand that your work has not been in vain, okay?
Yulianchik
Kinglet, shy girl! Surely everything is fine there!
Kinglet
Yulianchik, Yul, no, everything is really very bad there Believe me, it would be good - I would run to show off at a run But I do not give up hope that this will happen someday
Kinglet
Yulianchik, Yulchik, I came to you with a thank you and a report. I hope that things are already a little better here. I tried to make it not so frequent, I added butter to the chocolate, thanks to this it was easier to apply them Thank you very much, Julia

Cake Chocolate-apricot yummy


Cake Chocolate-apricot yummy

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