Cake Abricotin

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to bake Abricotin cake? Prepare all the necessary ingredients. Remove the butter from the refrigerator 3-4 hours beforehand; it should be soft. Take premium flour, eggs - C0. For this recipe, I used milk with a fat content of 2.5%. Wash the eggs with soda, as there may be harmful bacteria on their surface.

2. STEP 2

   

   How to make the dough? To make it convenient to mix the ingredients and knead the dough, take a deep bowl. Using a spoon, thoroughly grind the sugar, butter, egg and salt. Sift the flour through a sieve and add in small portions, stirring each time. Since flour of the same type differs in properties from different manufacturers, you may need less or more of it. The dough should be soft, pliable and not spread.

3. STEP 3

   

   Wrap the resulting dough in cling film to prevent it from drying out or chapping, and place it in the refrigerator for 40 minutes. While the dough is chilling, preheat the oven to 200°C. Prepare parchment, a rolling pin and a round plate or mold for squeezing out cakes with a diameter of 18-20 cm.

4. STEP 4

   

   Divide the chilled dough into 5 equal pieces. I cut it with a knife and then weighed it. Each piece came out to about 130 grams. Leave one piece, put the rest back in the refrigerator and take out one at a time.

5. STEP 5

   

   It is better to take non-stick parchment. Divide it into 5 parts measuring approximately 30x30 cm, so that each cake fits. Since the crust is made of soft dough and is very thin, it is difficult to handle, so roll out the dough directly on the parchment.

6. STEP 6

   

   After rolling out the dough, press out a round cake using a plate or mold. Leave the resulting excess dough and bake with it. Bake on a baking sheet at 200°C for about 8-10 minutes on top-bottom mode. The times are approximate, be guided by the operating characteristics of your oven. Therefore, after 5 minutes, carefully open the oven door and check the readiness.

7. STEP 7

   

   The finished cake will be light yellow. If you touch it with your finger, it should not be soft. The cake turns out very fragile. While it is hot, use a knife to separate the edges if they are stuck to the crust. When it cools, it will be more difficult to do so without breaking it. Place all pieces in a separate bowl. They will come in handy when we assemble the cake. Bake all 5 cakes this way. While they are cooling, prepare the cream.

8. STEP 8

   

   How to make cream? Separate the yolks from the whites. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour the egg from one half of the shell to the other until all the white has flowed out. The yolk will remain in the shell. In a small saucepan or saucepan, combine milk, sugar, 2 yolks and liqueur. I replaced the liqueur with apricot liquid jam, since children will eat the cake. The jam can have any flavor.

9. STEP 9

   

   Mix everything thoroughly and cook over low heat so that the yolk does not cook, stirring constantly. You should get a thickened syrup. There is no need to bring it to a boil. Remove from heat and leave to cool.

10. STEP 10

    

    Beat the butter with a mixer. Add the cooled syrup in a thin stream and continue whisking until fluffy and smooth. Place the resulting cream in the refrigerator for 15 minutes.

11. STEP 11

    

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

12. STEP 12

    

    To prevent it from happening that all the cream is used to grease the cakes and there is none left for decoration, we will first decorate the top cake. Start by making the glaze. Pour half the powdered sugar into a bowl and add boiling water little by little. Mix thoroughly until the powder dissolves, but the glaze should not be runny. The consistency should be like thick sour cream. Gently add a drop of beet juice using the tip of a knife or using a pipette.

13. STEP 13

    

    The icing should be a soft pink color. Pour it onto the crust and spread it all over the crust using a silicone brush. Place the frosted cake in the refrigerator for 5 minutes to help the frosting set faster. If the glaze turns out transparent, apply another layer.

14. STEP 14

    

    Pour the remaining powdered sugar into the bowl with the glaze and add boiling water in small portions. Then add cocoa powder little by little. The glaze should be thick and not spread. Using the thin tip of a pastry syringe, apply a chocolate mesh over the pink glaze. Change the nozzle to the syringe and apply a wide strip of cream along the edge of the cake. Garnish with peanuts and cashews as desired. Place the decorated cake top in the refrigerator.

15. STEP 15

    

    Grind the remaining dough into fine crumbs. Divide the remaining cream into 5 equal parts: 4 for greasing the cake layers and 1 for the sides of the cake. Grease the cakes and carefully place them into an even cake. Cover with decorated crust. Grease the sides with cream and sprinkle with crumbs. Leave the cake to soak for 3-4 hours. But it’s better if it sits longer, so it will soak in better. Cut the finished cake into portioned pieces and serve with tea, coffee or cocoa. Enjoy your tea party