Composition / ingredients
Step-by-step cooking
Step 1:
Set of products.
Step 2:
Prepare the dough: rub the cottage cheese through a sieve; rub with sugar, vanilla and egg. Add softened butter. Mix the flour with baking powder, sift into the curd-oil mixture. Knead the dough, it should move away from the hands.
Step 3:
This is how the dough turns out.
Step 4:
Divide it into six pieces (it is convenient to do this on a scale) and put it in the refrigerator.
Step 5:
Now let's do the cream. Rub the egg with sugar, add flour and dilute everything with cold milk. Put on a slow fire and cook, stirring continuously, until thickened. Remove from heat and add vanilla
Step 6:
Separately whisk cream with milk. When the custard has cooled, mix it with the buttercream. It tastes like vanilla ice cream. We put the cream in the refrigerator.
Step 7:
Now let's do the cakes. We roll out each piece of dough thinly, adding flour, and cut the edges evenly along the diameter of the pan. It should be trimmed before baking. I do this with a baking dish with a diameter of 23 cm. To prevent the cake from swelling, it is necessary to prick it with a fork before baking.
Step 8:
Bake the cakes in a frying pan, over moderate heat, on both sides until golden brown. Don't overdo it! It should be turned over when bubbles appear on the surface of the cake.
Step 9:
After baking, we stack the cakes on top of each other and smear each with two tablespoons of cream. This should be done while the cakes are still warm-this way the cream will be well absorbed into them. The top cake is not lubricated. We leave part of the cream. We remove it for impregnation in the refrigerator for a couple of hours.
Step 10:
Meanwhile, apricots are freed from the seeds, the most beautiful are cut into halves. The rest are crushed in a blender in puree.
Step 11:
Mix with the remaining cream.
Step 12:
We take the cake out of the refrigerator, lubricate the top and sides with apricot cream.
Step 13:
Decorate with apricot halves and grated chocolate. We remove it for impregnation in the refrigerator for several hours. I usually clean up at night.
Step 14:
Have a nice tea party!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
