Apricot Buttermilk Slices

Name: Apricot Buttermilk Slices
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 4 Eggs (size M); 370 g Sugar; 3 packages Vanillin sugar; 125 ml Rapeseed oil; 150 ml Apricot or multivitamin juice; 250 g Flour; 3 deleted Tsp Baking Powder; 2 can(s) (850 ml each) Apricots; 1 can(s) (425 ml) Apricots; 14 sheets Gelatine; 750 g Buttermilk; 7-10 Tbsp Juice of 1 lemon; 650 g Whipped cream; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp crushed pistachio kernels

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

4 Eggs (size M)
370 g Sugar
3 packages Vanillin sugar
125 ml Rapeseed oil
150 ml Apricot or multivitamin juice
250 g Flour
3 deleted Tsp Baking Powder
2 can(s) (850 ml each) Apricots
1 can(s) (425 ml) Apricots
14 sheets Gelatine
750 g Buttermilk
7-10 Tbsp Juice of 1 lemon
650 g Whipped cream
2 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp crushed pistachio kernels

Directions

1
Grease the oven pan (32 x 39 cm) and sprinkle with breadcrumbs. Cream eggs, 250 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in oil and fruit juice.
2
Mix flour and baking powder, stir in portions. Pour the dough into the fat pan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the 2nd rack from below for 15-20 minutes.
3
Let it cool down.
4
Drain large tins of apricots in a sieve, collecting the juice. Soak gelatine in cold water. Puree almost half of the apricots, dice the rest. Mix the apricot puree with 375 ml apricot juice, buttermilk, 120 g sugar, 2 packets of vanillin sugar and lemon juice.
5
Squeeze the gelatine and dissolve with 3-4 tbsp. apricot juice over low heat, then stir into the buttermilk. Put it in a cold place.
6
Place the angular baking frame around the sponge cake base in the fat pan. Whip 400 g cream until stiff. As soon as the buttermilk starts to gel, fold in first the cream, then the apricot cubes. Pour the mixture into the baking frame and spread.
7
Chill for at least 2 hours.
8
Whip 250 g cream until stiff and fill into a piping bag with star-shaped spout. Drain the apricots from the small tin and cut 9 apricot halves in half. Use the rest of the apricots for other purposes. Cut the cake into 18 slices and decorate each with a cream tuff and an apricot wedge.
9
Warm the jam with 1-2 tablespoons of water in a small pot. If necessary, pass through a sieve. Sprinkle some jam on each cream tuff. Sprinkle with chopped pistachio nuts of your choice.
10
Tip: If you prefer to keep the cake cold, cut the bases in half, surround both halves with a frame of extra-strong aluminium foil and then pour in the buttermilk mixture.