Tiny cream cakes from white chocolate and a spicy apricot stuffing will become an unforgettable dessert for any celebration.
It is required to you
- On 6-8 cakes:
- - 100 g of a desi;
- - 2 eggs;
- - 40 g of small sugar;
- - 40 g of light cane sugar;
- - 2 teaspoons of cinnamon;
- - 1 teaspoon of a vanilla extract;
- - 75 g of white chocolate;
- - 75 g of flour with baking powder;
- - 50 g of ground almonds (filbert);
- - icing sugar;
- For an apricot stuffing;
- - 200 g of tinned apricots;
- - 12 ml of apricot liqueur;
- - 140 g of apricot jam;
- - 0.5 teaspoons of cinnamon;
- - 1/2 teaspoons of mix of spices for pastries;
- - 1/4 teaspoons of nutmeg;
- For cream from white chocolate:
- - 3 large proteins;
- - 150 g of small sugar;
- - 170 g of a desi;
- - 25 g of white chocolate;
Instruction
1. Connect in the egg mixer, sugar of 2 types, cinnamon and a vanilla extract. Shake up within 5-10 minutes at a high speed - weight has to double in volume and to become magnificent.
2. Establish heat resisting container over a pan with quietly boiling water and kindle in it a desi with white chocolates or warm up 30 seconds in the microwave, getting periodically and stirring slowly.
3. Enter oil with chocolate into the shaken-up egg mixture and carefully mix. Then add a sifted flour and almonds, carefully mix. Warm an oven to 170 °C and oil 6-8 silicone molds.
4. Spread out the turned-out dough in molds and bake 18-20 minutes. Check readiness, having pierced dough a skewer, - it has to remain clean. Shift molds to a lattice upside down and leave before full cooling. Thus, the bottom of cakes will turn out equal.
5. For a stuffing crush apricots in the food processor and shift in a stewpan. Add liqueur, jam, spices and you cook 5 minutes. Then pour in a bowl, cool. For cream beat the mixer whites from 25 g of sugar.
6. Meanwhile, boil in ware with a thick bottom 50 ml of water with the remained sugar and warm up up to 120 °C - the special thermometer was necessary. Constantly beating whites, a sure stream pour in them in a sugar syrup. Walls of a bowl of the mixer will become hot from syrup, let's them cool down a little.
7. Then enter on a piece of the softened desi, then the kindled chocolate. Continue to shake up until cream becomes dense, saturated and brilliant. Switch off the mixer and set aside cream aside.
8. Remove molds from cakes and cut them across on two parts. Lay out the lower halves on a plate for giving. Shift cream in a pastry bag with a round nozzle.
9. Draw with ring cream on edge of circles, then small circles in the center. Fill the place which remained between circles with an apricot stuffing.
10. Cover with the top halves of cakes and grease with the remained cream, leveling its knife moistened in water. Decorate with icing sugar.