Aprikosen-Milk Coffee Torte

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 200 g soft butter or margarine
  • 150 g Sugar
  • 1 package (6 g) grated orange peel
  • 3 Eggs (size M)
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 375 g Apricots (canned)
  • 500 g Whipped cream
  • 3 TABLESPOONS Espresso powder (instant)
  • 1 package Cream stabiliser
  • 50 g Dark chocolate coating
  • baking paper

Directions

  1. 1

    Coarsely dice the fat, beat with 100 g sugar and orange peel until foamy. Separate the eggs. Add the egg yolks individually to the fat-sugar mixture. Beat egg white until stiff. Let the remaining sugar trickle in. Fold the beaten egg whites into the fat-sugar mixture. Mix flour and baking powder and fold into the fat-sugar mass. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Take out, let cool down for about 10 minutes, remove springform pan. Let cool completely for about 30 minutes. Drain the apricots. Place a cake ring around the base. Put about 2/3 of the apricots on the base. Beat about 2/3 of the cream and espresso powder until stiff. Let the cream firmer trickle in. Spread the espresso cream on the cake base (except for a little for the cake rim). Whip the rest of the cream until stiff. Spread the cream as a blob on the cake and spread with a spoon as desired. Spread the rest of the apricots on top. Chill for about 30 minutes. In the meantime, roughly chop the chocolate coating.

  3. 3

    Let the cream firmer trickle in. Spread the espresso cream on the cake base (except for a little for the cake rim). Whip the rest of the cream until stiff. Spread the cream as a blob on the cake and spread with a spoon as desired. Spread the rest of the apricots on top. Chill for about 30 minutes. In the meantime, roughly chop the chocolate coating. Melt approx. 2/3 on a not too hot water bath. Remove, add the remaining chocolate coating and stir until smooth. It is best to pour it onto a marble slab or the back of a baking tray and spread it out about 1 mm thick. Allow to dry and scrape off the chocolate with a spatula, put in a cool place for a short time. Remove cake ring. Spread the rest of the cream on the cake rim. Decorate with the chocolate. Results in approx. 16 pieces

  4. 4

    Melt approx. 2/3 on a not too hot water bath. Remove, add the remaining chocolate coating and stir until smooth. It is best to pour it onto a marble slab or the back of a baking tray and spread it out about 1 mm thick. Allow to dry and scrape off the chocolate with a spatula, put in a cool place for a short time. Remove cake ring. Spread the rest of the cream on the cake rim. Decorate with the chocolate. Results in approx. 16 pieces

  5. 5

    Waiting time approx. 40 minutes

Nutrition Facts

KCAL
320 kcal
CARBS
26 g
FATS
23 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes