Chocolate-apricot slices

Name: Chocolate-apricot slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 200 g soft butter or margarine; 450 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 2 TEASPOONS Baking Powder; 10 sheets Gelatine; 100 g Dark chocolate; 2 packages Chocolate Flavoured Pudding Powder; 1250 ml Milk; 400 g Whipped cream; 600 g Apricots; 75 g Amarettini; 300 g Apricot Jam; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

200 g soft butter or margarine
450 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
2 TEASPOONS Baking Powder
10 sheets Gelatine
100 g Dark chocolate
2 packages Chocolate Flavoured Pudding Powder
1250 ml Milk
400 g Whipped cream
600 g Apricots
75 g Amarettini
300 g Apricot Jam
7-10 Tbsp Mint
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!). Let it cool down on a cake rack.
2
Peel off baking paper, cut the base in half once. Place a baking frame or firm strips of aluminium foil around each base. Soak gelatine in cold water. Chop the chocolate finely. Mix pudding powder with 200 g sugar, stir with 250 ml milk until smooth. Bring 1 litre of milk to the boil, remove from the heat and stir in the pudding powder. Let simmer for about 1 minute while stirring. Remove from the heat again and let the chocolate melt in the hot pudding, let it cool down a bit. Squeeze the gelatine and dissolve in the pudding. Pour the pudding into a bowl. Place in a cold water bath and allow to cool while stirring frequently. Wash, halve and stone the apricots. Cut halves into slices. Whip cream until stiff, fold into the almost cold pudding.
3
Squeeze the gelatine and dissolve in the pudding. Pour the pudding into a bowl. Place in a cold water bath and allow to cool while stirring frequently. Wash, halve and stone the apricots. Cut halves into slices. Whip cream until stiff, fold into the almost cold pudding. Spread the cream on the two cakes and smooth it down. Spread the apricots on top. Chill for about 3 hours. Chop some of the Amarettini roughly. Warm up the jam and pass it through a sieve. Spread the apricots with it. Sprinkle with Amarettini. Decorate with mint
4
Spread the apricots on top. Chill for about 3 hours. Chop some of the Amarettini roughly. Warm up the jam and pass it through a sieve. Spread the apricots with it. Sprinkle with Amarettini. Decorate with mint
5
4 hours waiting time