Chocolate curd cake with apricots
Delicious pie! Wet dough, juicy apricots, tender jelly.
I highly recommend trying it! Instead of apricots, you can use any berries or fruits, jelly can be made from any juice, syrup.
We need 500 ml of syrup, 350 g of apricots.
I immediately poured all the jelly onto the cake, the jelly was not absorbed. But, if you want to be on the safe side, you can first pour the apricots with a thin layer of jelly, refrigerate until solidified, then pour out the remaining jelly.
From the specified amount of ingredients, 10-12 servings are obtained.
- 2 eggs
- 150 g butter
- 150 g sugar
- 2 tsp vanilla sugar
- 300 g cottage cheese (5-9%)
- 30 g cocoa powder
- 2 tsp baking powder
- 130-150 g flour
- 800 g apricots in syrup
- 10 g gelatin
Cooking the dough.
Grind butter with sugar and vanilla sugar.
Add cottage cheese.
Add baking powder and flour.
Cover the mold (I used a 20 × 30 cm mold) with baking paper.
Put out the dough.
Put in an oven preheated to 180 degrees.
Bake for 35-40 minutes.
If the syrup is not sweet, add sugar to taste.
Dice the apricots.
Soak gelatin in 100 ml of water.
Leave for the time indicated on the package.
Bring gelatin to a boil, but do not boil.
Mix syrup and gelatin.
Cool to room temperature.
Put apricots on the cake.
Put in the refrigerator until the jelly hardens (for 5-6 hours).
Enjoy your meal!