Chocolate bee sting with apricots

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 200 g Dark chocolate
  • 7 Eggs (size M)
  • 310 g soft butter or margarine
  • 190 g Sugar
  • 3 packages Vanillin sugar
  • 1 pinch Salt
  • 400 g ground hazelnuts
  • 2 TEASPOONS Baking Powder
  • 9 TABLESPOONS Amaretto liqueur
  • 3-4 tablespoons (approx. 70 g) Honey
  • 750 g Whipped cream
  • 300 g flaked almonds
  • 3 packages Cream stabiliser
  • 2 can(s) (850 ml each) Apricots
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Grating chocolate. Separate eggs. Beat 160 g fat, 80 g sugar, 1 packet vanillin sugar and salt until creamy. Stir in the egg yolks one after the other. Mix chocolate, nuts and baking powder and stir in 4 tablespoons of liqueur.

  2. 2

    Beat the egg whites until stiff and gradually add 80 g sugar. First fold in 1/3 of the beaten egg white, then fold in the remaining beaten egg white. Grease the oven pan and sprinkle with flour.

  3. 3

    Put the sponge mixture on the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. In the meantime, bring 150 g fat, honey, 30 g sugar and 150 g cream to the boil for the topping.

  4. 4

    Fold in flaked almonds. Spread the mixture on the cake and bake for another 10-15 minutes at the same heat. Let it cool down. Whip 600 g cream until stiff, adding cream firmer and 2 sachets of vanilla sugar.

  5. 5

    Fold in 5 tablespoons of liqueur. Chill the cream. Drain the apricots. Cut the cake into quarters and cut each plate horizontally once. Cut each lid into about 6 pieces. Spread some cream on the cake base and spread the apricots on top.

  6. 6

    Spread the rest of the cream on top and place the lids on top. Makes about 24 pieces.

Nutrition Facts

KCAL
550 kcal
CARBS
29 g
FATS
43 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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