Cake with apricots Scrambled Eggs
Composition / ingredients
8
Servings:
Cooking method
Beat eggs with sugar, add flour, ripper. Bake a biscuit at 180 degrees for 20-25 minutes.
Soak gelatin according to the instructions on the pack, beat sour cream with sugar, add dissolved gelatin and beat again. Leave a little cream, 5-6 spoons for decoration. Add finely chopped apricots to the rest of the cream. Cool, so that it thickens a little, in the refrigerator.
Cut the cake in half. Put a souffle of sour cream and apricots on the bottom part. Cool. Put the second half of the cake on top.
Pour chocolate glaze (I took ready-made in packs) and decorate with the left cream and apricot halves.
Soak gelatin according to the instructions on the pack, beat sour cream with sugar, add dissolved gelatin and beat again. Leave a little cream, 5-6 spoons for decoration. Add finely chopped apricots to the rest of the cream. Cool, so that it thickens a little, in the refrigerator.
Cut the cake in half. Put a souffle of sour cream and apricots on the bottom part. Cool. Put the second half of the cake on top.
Pour chocolate glaze (I took ready-made in packs) and decorate with the left cream and apricot halves.
Calorie content of the products possible in the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Gelatin - 355 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
