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Red apricot and currant cake

Red apricot and currant cake

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The ingredients for the countertop are left at room temperature for one hour.

Start the oven at 170 degrees C. Place a tray with baking paper at hand.

The fruits are washed and drained.

Peel a squash, grate it and slice it. Place the fruit in the tray, in an even layer, sprinkle a tablespoon of powdered sweetener and set aside. Separate the eggs into egg whites and yolks. Beat the egg whites with a pinch of salt with a mixer. When they turn white and become dense, add the sweetener, mixing well until incorporated. Once a firm meringue is obtained, add the previously rubbed yolks. Incorporate, then add sifted flour with cocoa. Incorporate the flour with a spatula, then add the oil. It is homogenized.

The composition is poured into the tray, over the layer of fruit, it is nicely leveled. Bake in the preheated oven for about 40-45 minutes at 170 degrees C.

Once baked, remove the cake from the oven and leave to warm.

After it has cooled, turn it over on a plate, with the fruit base on top.

Cold cream is mixed with a mixer. When it becomes fluffy, add mascarpone and powdered sweetener. It is homogenized. With the help of a pouch, decorate the cold cake, decorate with red currants and chocolate chips, then put in the fridge until ready to serve.

Red apricot and currant cake - Recipes

Apricot roll

This coffee cake is not only an attractive crown, but also delicious and cut incredibly easily. If you are in a time crunch, use canned stuffing. With these ingredients you will get two rolls.



In a large bowl combine flour, sugar, yeast, salt and nutmeg. Heat water and butter in a saucepan at 49-54 degrees Celsius. Add over the solid ingredients and beat everything until soft. Add eggs and mix evenly. Cover and refrigerate overnight.

In a saucepan combine the apricots with water. Keep on the right heat for 30 minutes or until the water is absorbed and the apricots are soft. Remove from the heat, add the brown sugar, juice and walnuts. They're getting cold.

Knead the dough. Pour over a floured surface and divide in two. Spread each portion in a rectangular sheet of 50 cm x 30 cm.

Spread half of the filling on each sheet, up to 1 cm from the edges. Roll starting from the long side, glue the edge, then glue the ends, forming a coil.

With the kitchen scissors, cut each outer edge two thirds to the center, at an interval of 2.5 cm. Lightly separate the slices, twist to see the filling, spending them a little on top of each other. Cover and leave in a warm place to rise until doubled, about 1 hour.

Bake at 190 degrees Celsius for 25-28 minutes or until browned.

Remove from the pan to cool on the grill. Combine the ingredients for the icing and sprinkle over the warm rolls.


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