Apricot Pie

  • 3 eggs (size M)
  • 125 g Sugar
  • 125 g flour
  • 1 TL baking powder
  • 150 g red currant jelly
  • baking paper
  • 1 Can (s) (425 ml, div. Weight: 250 g) Apricots
  • 1 Pack (200 g) Chocolate crispy pralines
  • 3 (à 250 g) Mug of whipped cream
  • 2 packet cream stabilizer
  • 2 EL Sugar
  • Melissa leaves
60 minutes
easy
1.
Beat the eggs and 3 tablespoons of cold water for about 5 minutes until frothy. Sprinkle in sugar. Mix the flour and baking powder, sieve to the egg mixture and fold in with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 15-20 minutes. Loosen the springform rim. Let the sponge cake cool on a wire rack. Drain the apricots and cut into wedges. Roughly chop the chocolate crispy pralines. Whip the cream, cream setting agent and sugar until stiff. Remove 1/3 of the cream. Fold the chocolate crispy pralines (some reserve for decoration) under the rest of the cream. Cut through the bottom twice. Heat the currant jelly in a small saucepan and coat the 1st and 2nd bases with it. Currant jelly inin a small saucepan. Brush the 1st and 2nd bases with the jelly. Spread half of the chocolate crispy praline cream on the bottom. Cover with a second base and brush with the remaining chocolate, crispy and praline cream. Put the last floor on top. Brush the cake all around with the rest of the cream. Spread the apricot wedges on the cake. Decorate the edge of the cake with the rest of the chocolate crispy pralines. If necessary, top with lemon balm leaves. Makes approx. 12 pieces
1 portion approx:
  • 450 kcal
  • 1890 kJ
  • 6 g protein
  • 26 g fat
  • 45 g carbohydrates

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