Apricot Dome Cake

Ingredients

Directions

1. 1

   Wash, clean and carve the apricots crosswise. Put them in boiling water for about 1 minute, take them out and let them drain. Peel skin. Halve apricots, remove stone and cut into large pieces.

2. 2

   Soak gelatine in cold water. Mix yoghurt and sugar. Squeeze the gelatine well, dissolve carefully. Stir 2 tablespoons of yoghurt into the gelatine, then stir everything into the remaining yoghurt.

3. 3

   Whip the cream until stiff. Fold the cream and apricots into the yoghurt when it starts to gel. Pour cream into a dome mould (3 litres capacity; 22-23 cm Ø) rinsed with cold water and smooth it down.

4. 4

   Chill for about 6 hours.

5. 5

   Chop the chocolate and melt over a warm water bath. Crumble the cornflakes coarsely. Mix the chocolate and flakes, spread on the jellied yoghurt cream and press down gently. Chill for about 30 minutes.

6. 6

   Dip the mould briefly in hot water, turn the cake over onto a plate. Garnish with chocolate rolls.