Apricot cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. To prepare apricot cake mousse, we will need: cottage cheese (Almette, Hohland, Sval, etc. brands), heavy cream (33-35% fat content), brown sugar, gelatin in powder, water for soaking it.

2. Step 2:

   

   Pour gelatin with water and leave to swell.

3. Step 3:

   

   Pour 100 ml of cream into a saucepan, add sugar.

4. Step 4:

   

   Bring to a boil over low heat and remove from heat.

5. Step 5:

   

   Add the swollen gelatin to the cream and mix until smooth.

6. Step 6:

   

   Put the curd cheese in a deep bowl, pour in the creamy gelatin mass.

7. Step 7:

   

   Beat everything with a mixer until smooth.

8. Step 8:

   

   Beat the remaining cream separately with a mixer until fluffy.

10. Step 9:

    

    Gently mix the whipped cream into the curd mass.

11. Step 10:

    

    Filling. For the filling, we will need ripe apricots. They should not be too soft, but also not green. I took smooth apricots with an even non-patriarchal peel.

12. Step 11:

    

    Wash the apricots, dry them, cut them in half and remove the seeds.

13. Step 12:

    

    Line the baking dish with cling film. Put the halves of peaches on the bottom of the mold, cut upwards.

14. Step 13:

    

    Pour the creamy curd mousse on top of the apricots and smooth it out.

15. Step 14:

    

    Put the cake in the refrigerator for 3-5 hours until completely solidified. Turn the finished cake onto a platter so that the apricots are on top.

16. Step 15:

    

    Decorate the cake with mint or lemon balm and serve. It is better to serve the cake just before use. Since it consists of a gentle mousse and can lose its shape in a warm room, albeit slightly. Cut the cake into pieces and serve with tea or coffee. Enjoy your meal!