Apricot delicacy

Apricot delicacy

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The biscuits are crushed in a food processor with butter. Put 3 tablespoons of sugar to caramelize when it has taken on color, add the frieze. After all the sugar has melted, set it aside. Mix the crushed biscuits with the caramel cream, put the composition obtained in a tray lined with paper, place it well with a spoon and put it in the fridge.

Cream. Beat the whipped cream well. Mix the yogurt with the sugar, essence and lemon juice and beat well until the sugar melts. The gelatin is hydrated with water, it is melted on a steam bath. The yogurt is mixed well with fear and gelatin.

Pour half of the cream over the counter then put the apricots in the compote and then pour the rest of the cream.

Refrigerate for 2-4 hours. Decorate with slices of peaches and a topping prepared from chocolate and whipped cream put on the fire until the chocolate melts.

Spring delight

1. For the crust (the top of the cake), mix all the ingredients until a homogeneous dough is obtained. Wrap in plastic wrap and refrigerate for half an hour. Then spread a sheet that bakes on the back of the cake tin, over low heat, for about 20 minutes.

2. The apricot compote is dissolved and left to drain, and the gelatin is left to soak in a glass of compote juice.

3. For the countertop, beat the yolks with half the sugar and the vanilla sugar, and the egg whites are beaten hard, as for the meringues, with the rest of the sugar.

Gently mix the two compositions, then add the flour and starch. Pour into a cake pan greased with butter and put in the preheated oven, on the right heat, for about 20 minutes. Remove from the oven and leave to cool in the form. Then remove from the mold and cut into two sheets.

4. For the egg liqueur cream, mix the soaked gelatin lightly with part of the whipped cream and the egg liqueur, then mix with the rest of the cream and leave in the fridge.

5. For the apricot filling, pass the apricots with the fresh cheese, then mix with the powdered sugar and yogurt. At the end, add the soaked gelatin and leave to cool for 30 minutes.

6. The assembly of the cake begins with the placement of the crust on the plate. Then put a layer of egg yolk cream, a sheet of top, the apricot filling, the other sheet of top and the rest of the egg cream.

Apricot roll & # 8211 a treat ready in just 15 minutes!

Apricot roll. You will only cook the rolls according to this simple recipe! A delicious dessert for tea that is prepared extremely simply. The filling can be very versatile, use your favorite fruits. The sponge cake is moist, soft, fine and very tasty.


-4 tablespoons fermented cream

-1 kg of apricots (or other fruits).


1.Mix the eggs with sugar, using the mixer, until you get a fluffy and whitish composition.

2. Add cream to make the dough more moist and delicate. You can use butter.

3. Incorporate the sifted flour with baking powder in a few steps. The amount of flour depends on the eggs and how fat the cream is, you may need more or less. The dough should have the consistency of dense cream.

4. Line the tray with baking paper and grease it with oil. Divide the apricots cut in half, if small, or sliced, if large.

5. Pour the dough and level.

6.Insert the tray in the preheated oven to 180 ° C for 15-17 minutes. Make sure that the sponge cake bakes well, but not too hard.

7. Place a towel on the work table and sprinkle it with powdered sugar, so that the sponge cake does not stick. Transfer the apricot top to the towel and remove the baking paper.

8. While the countertop is still hot, quickly roll a roll and let it, wrapped in a towel, cool completely.

You can serve the fruit roll as it is or you can cover it with chocolate icing, egg white with powdered sugar, whipped cream, etc. It all depends on your imagination!

Here is the recipe for dizzy meat exactly as it is written in the 1935 book:

"Take a kilogram of beef cut into small pieces, then 250 grams of smoked ribs, cut them into smaller pieces. Put butter in a saucepan and throw the ribs there to brown, discard the meat and a few onions cut into pieces. Add salt, pepper, two tablespoons of flour and stir until golden brown, add the bouquet, a clove of chopped garlic, a piece of sugar, add a liter of red wine and half a liter of water, cover and simmer for 2 hours. Meanwhile, dip a few mushrooms in the butter and toss them in the meat pan. When it's ready, remove the fat and the bouquet and serve. "

A possible garnish is also published in the same cookbook. Here's how it's done.


Add the flour mixed with the baking powder and knead until a dough comes out of the hand.

From this composition, balls are shaped by hand, of approximately the same size, which are lightly pressed with the palm of the hand and placed in a heated tray.

Put in the oven for about 20 minutes at 200 degrees.

After cooling, carefully scoop out with a knife.

The medium, which has been removed from the cake, is crushed well and mixed with margarine and cocoa, for the filling.

Fill the halves with this mixture, then combine two by two.

Prepare a yellow or orange dye color. Soak the apricots in the dye and roll in caster sugar.