Chocolate cake with apricots

Name: Chocolate cake with apricots
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 package (400 g) Base mix sponge cake dough; 3 Eggs (size M); 30 g Cocoa powder; 30 g Sugar; baking paper; 2 can(s) (425 ml each, 250 g each) Apricots; 3 sheets white gelatine; 16 (approx. 130 g) little chocolate marshmallows; 200 g Schmand; 2 TABLESPOONS Lemon juice; 25 g Sugar; 3 (à 200 g) Cup of whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 package (400 g) Base mix sponge cake dough
3 Eggs (size M)
30 g Cocoa powder
30 g Sugar
baking paper
2 can(s) (425 ml each, 250 g each) Apricots
3 sheets white gelatine
16 (approx. 130 g) little chocolate marshmallows
200 g Schmand
2 TABLESPOONS Lemon juice
25 g Sugar
3 (à 200 g) Cup of whipped cream

Directions

1
Place the baking mix, eggs and 100 ml of cold water in a bowl and whisk with the whisk of the hand mixer for about 4 minutes until you have a creamy dough. Mix cocoa, sugar and 2 tablespoons of water. Stir into the dough. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 35 minutes on the lowest rack. In the meantime, drain the apricots well on a sieve.
2
Soak the gelatine in cold water. Remove the base from the oven and use a knife to remove it from the edge of the springform pan. Remove the rim of the mould and let the cake cool down. In the meantime, carefully separate the wafers of the meringue kisses (put two chocolate kisses aside for decoration). Mix the foam, sour cream, lemon juice and 25 g sugar. Whip the cream until stiff in portions. Squeeze out the gelatine and dissolve at low heat. Stir into the chocolate kiss sour cream mixture, fold in the cream. Cover a cake base with the apricots (4 pieces left over) with the curvature upwards, spread 1/3 of the chocolate meringue cream mixture evenly on top. Place the second cake base on top. Spread the remaining meringue all around the cake and refrigerate for about 1 hour.
3
Whip the cream until stiff in portions. Squeeze out the gelatine and dissolve at low heat. Stir into the chocolate kiss sour cream mixture, fold in the cream. Cover a cake base with the apricots (4 pieces left over) with the curvature upwards, spread 1/3 of the chocolate meringue cream mixture evenly on top. Place the second cake base on top. Spread the remaining meringue all around the cake and refrigerate for about 1 hour. Coarsely chop the waffles and the remaining apricots and sprinkle the cake with the remaining chocolate kisses. Makes 12 pieces