Apricot and egg liqueur slices

Name: Apricot and egg liqueur slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 7-10 Tbsp Grease; 4 eggs , 1 pinch of salt (Gr. M); 100 g + 125 g sugar; 3 packages Vanillin sugar; 100 g flour, 25 g cornstarch; 2 coated Tsp Baking Powder; 2 can(s) (850 ml each) Apricots; 3 packages Pudding powder "Vanilla"; 1,1 l Milk; 250 g sour cream or crème fraîche; 750 g + 200 g whipped cream; 3 packages Cream stabiliser; 100 ml Egg liqueur; 50 g semi-bitter couverture; 7-10 Tbsp Egg liqueur and balm for; 7-10 Tbsp decorate, 1 small freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

7-10 Tbsp Grease
4 eggs , 1 pinch of salt (Gr. M)
100 g + 125 g sugar
3 packages Vanillin sugar
100 g flour, 25 g cornstarch
2 coated Tsp Baking Powder
2 can(s) (850 ml each) Apricots
3 packages Pudding powder "Vanilla"
1,1 l Milk
250 g sour cream or crème fraîche
750 g + 200 g whipped cream
3 packages Cream stabiliser
100 ml Egg liqueur
50 g semi-bitter couverture
7-10 Tbsp Egg liqueur and balm for
7-10 Tbsp decorate, 1 small freezer bag

Directions

1
Grease the fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Separate eggs. Beat the egg white and salt until stiff, adding 100 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread on the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Let them cool down
2
Drain the apricots. Mix pudding powder, 125 g sugar and 200 ml milk. Bring the rest of the milk to the boil, remove from the stove. Stir in pudding powder. Bring to the boil again and simmer for at least 1 minute while stirring. Let cool down for about 15 minutes
3
Spread the apricots on the sponge cake. Stir the sour cream into the pudding. Spread on the apricots. Let it cool down. Put in a cool place for at least 1 hour.
4
Whip 750 g of cream until stiff, adding cream firming agent and 2 vanillin sugars. Fold in the liqueur. Spread on the cake. Cool for about 30 minutes.
5
Cut the cake into about 30 pieces. Coarsely chop the chocolate coating, fill it into a freezer bag and melt it in a hot water bath. Cut off a small corner from the bag. Decorate slices with chocolate strips. Whip 200 g cream until stiff. Decorate slices with cream tuffs, liqueur and lemon balm