apricot cake

9 0

175 g butter or margarine
150 g Sugar
1 Package Vanillin sugar
1 pinch salt
3 Eggs (size M)
70 g dark chocolate couverture
200 g Flour
1 EL Cocoa powder
1/2 packet Baking powder
50 g ground hazelnuts
2-3 EL whipped cream
1/4 l Milk
1 pack (60 g) Cream powder 'Mousse à la Van illegal '
4 EL Apricot jam
1 jar (s) (850 ml) Apricots
Lemon balm

60 minutes

light

1 .: Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Gradually add the eggs. Melt the couverture on the hot water bath. Put 1 tablespoon in a small freezer bag to decorate later, put aside.
2.: Add the remaining couverture to the batter. Mix the flour, cocoa, baking powder and hazelnuts and stir in a tablespoon at a time. Finally add the cream. Pour the dough into a greased square baking tin (26 x 26 cm; or into a round fruit base dish with 30 cm Ø).
3.: Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 45 minutes. Let rest for 10 minutes. Then turn out onto a wire rack and let cool down. Pour milk into a tall mixing beaker.
4.: Add the cream powder and stir with the whisk of the hand mixer on the highest setting for about 3 minutes. Heat the jam in a small saucepan, if necessary strain it through a sieve. Spread 2/3 of the jam on the floor.
5.: Pour the cream on top and smooth the surface. Chill the cake for approx. 1 hour. Drain the apricots well on a colander. Catch juice, use otherwise. Briefly heat the couverture in the bag again in a cup of hot water.
6.: Top the cake with apricot halves. Brush the fruit with the rest of the jam. Cut off a small tip of the freezer bag. Pull the couverture in strips over the cake. Garnish with lemon balm if you like.

1 piece approx:

390kcal
1630 kJ
6 g protein
20 g fat
46 g carbohydrates

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