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Dessert ice cream cake with apricots and white chocolate

Dessert ice cream cake with apricots and white chocolate

Wash the apricots, remove the seeds and boil them together with the sugar until the juice left by them decreases. Strain and allow to cool.

The biscuits are crushed on the food processor.

Melt the butter and mix with the biscuits. Place in a baking dish with a removable ring.

Mix 200 ml of whipped cream and mix with the apricot sauce, then pour over the biscuits, level and put the plate in the freezer until the composition freezes well.

Melt the chocolate in 100 ml of liquid cream and leave to cool.

Remove the cake from the mold and place on a plate.

Mix the remaining whipped cream (250 ml) and then mix with the melted chocolate. Garnish the cake, as desired, with this cream and the apricot pieces and put it back in the freezer.


A delicious and fragrant cake, improvised from what I had around the house.

For the countertop:
5 eggs
5 tablespoons sugar
5 tablespoons flour
1 baking powder
3-4 tablespoons oil
50 ml of mineral water
1 vial of vanilla

For the cream:
2 boxes of fagaras (each of 200 g)
200 g of fine sugar
200 ml liquid cream
1 white chocolate of 100 g
1 vial of vanilla
1 sachet and a half of Dr. Oetker gelatin
a good handful of strawberries

For the glaze:
100 g butter at room temperature
4-5 tablespoons sweetened condensed milk

For decoration:
ground hazelnuts, strawberries

For the countertop, separate the egg whites from the yolks. The first ones are beaten with a pinch of salt. Beat the yolks with the sugar, oil, mineral water and flour mixed with baking powder. Add the egg whites, in a few batches, stirring lightly, so as not to leave the dough. It is poured into a shape 26 cm in diameter, greased with butter and lined with flour. Bake over medium heat until the toothpick comes out clean. Leave to cool for a few hours, to "sit" the pandispan.

For the cream, pass the fagaras together with the sugar and vanilla through a blender. Separately melt the white chocolate and beat the whipped cream. The gelatin is swollen in a few tablespoons of cold water, then melted in the microwave or bain-marie. Combine all 3 compositions, then incorporate gelatin. Beat well with the mixer, then add the chopped strawberries.

The top is cut in 2 on the thickness. The first countertop is placed in a form with removable walls, it is syruped at will with juice or fruit compote. Pour the cream and put the second top on top. Refrigerate for a few hours. Remove the removable ring of the form, grease the cake with icing and decorate as desired.

Beat the butter with a wooden spoon for the icing. Gradually incorporate the condensed milk. If the cream tends to cut, heat a little (eg in a bain-marie), beating constantly.

Spiral cake with chocolate cream

After the top has been well syruped, fill it with ganache cream, distributed. Dark and white chocolate cream cake, meringue and fruit. Calories: 177 Natacha cake with white chocolate cream, apricot puree and. Spiral cake with two creams: dark and white chocolate ganache. A delicious and elegant cake, suitable for an anniversary or a festive meal. Chocolate in love cake with wet countertop and three chocolate creams & # 8211 video recipe.

The most famous and classic chocolate cream (ganache) is actually a combination of whipped cream with dark chocolate & # 8211 so. It is used in many cakes and pies, for decoration and in many desserts. I replaced the dark chocolate with the white one and colored it with spinach juice. Simple cake with chocolate ganache & # 8211 Enjoy Dessert! Cream 300 gr dark chocolate with over 60% cocoa 300 ml whipped cream. Sprinkle the pieces of white chocolate and mini-marshmallows on top. Chocolate ganache can be transformed into truffles, creams, glazes, decorations. Homemade nutella, ganache with chocolate, chocolate with mascarpone.

Once a drink that ranged from hot chocolate to cocoa coffee was.

Unbaked chocolate cheesecake


  • For the countertop:
  • 150 g regular biscuits
  • 75 g butter
  • 1 sachet of vanilla sugar
  • For cheesecake:
  • 450 g cream cheese
  • 400 g sweetened condensed milk
  • 400 ml whipped cream
  • 10 g gelatin
  • 125 g chocolate
  • vanilla essence
  • For the chocolate icing:
  • 100 g chocolate
  • milk (as long as the chocolate reaches the desired consistency)

For the top, put the cocoa in a bowl and pour boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps. Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition.
Incorporate the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.
Pour the composition into a tray (26 cm in diameter) lined with baking paper. Bake the pan over medium heat for about 40 minutes, until the top is firm to the touch. Take it out on a grill and leave it to cool.

For the chocolate mousse, put the chopped chocolate and diced butter in a bowl and place it on the steam bath. Let the chocolate melt slightly, over low heat.
Hydrate the gelatin in 40 ml of cold water and after melting it on a steam bath, add it over the chocolate (taking care that the chocolate is not hot) and mix until the composition is homogenous.
Meanwhile, mix the mascarpone cream then mix it with the cooled chocolate.
Cut the cooled countertop in half horizontally. Place a countertop on the tray, inside an adjustable cake ring, pour the chocolate cream and place the second countertop, then put the tray in the fridge.

For the blueberry mousse, mix the blueberries and then pass them through a strainer to remove the fruit peels.

Put the hydrated gelatin in cold water, then melt it on a steam bath and let it cool a bit, then mix it with the blueberries.
Mix mascarpone cream with powdered sugar. Add the blueberries over the mascarpone cream in a bottom-up motion and mix until the composition is smooth. Spread the blueberry mousse over the counter and level it with a spatula, then put the cake in the fridge.

For the apricot mousse, mix 200g apricots from the compote and then mix them with the apricot yogurt. Put the hydrated gelatin in 50 ml of compote, then melt it on a steam bath. Mix the gelatin with the yogurt (making sure that the gelatin cools down and the yogurt does not get cold from the fridge). Pour the apricot mousse over the blueberry mousse and place the plate in the fridge.
Leave the cake to cool overnight.

Before undoing the ring, carefully go around with a knife to peel off the edges.

For the cream, chop the dark chocolate. Heat 200ml of liquid cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow over the edges.
Mix 100ml of liquid cream with powdered sugar and decorate the cake according to your imagination.
Let the cake cool for 3-4 hours and then serve.

Try this video recipe too

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Even though it's a cake craze, it looks absolutely bestial! And Amira is millions :-)))) dear to her. I'm lucky that the fridge is high, with the freezer under it. Otherwise, how much would Vanda steal from me ... :-D

Christ sent!
It can be seen that Amira is part of the family! Ciocoholica, not hotoman. :)) Many kisses :)

Bravo Amira. to steal all the bunnies and eggs from the sweets made by mommy. You made me laugh with tears.

Natalia, when I bought the fridge I didn't take into account the goodies of goodies. :)))

The cake is really great! )

Really sent, Alina! Kisses from us too!

Kiss couscous darling. I'm glad you started your day laughing. )

oooo, what goodness! I'm coming too, mine is ready!

Alison, it's ours! :(
But if you come we'll make another one! :))

recipe for the best cake. since I found this recipe, the cake is indispensable on Sabbath meals. thanks for posting the network. and greeting cards.

It's a cake recipe from a dear friend. And we like it very, very much! I'm as happy as you are.

I hug you and wish you a Happy New Year!

I would like to make this cake for Easter too. I would like to ask you if it seems ok to bake the tops in a cake shape with a diameter of 28 cm or do I need a smaller shape? And I'd like to ask you if you syruped the countertop? Thanks in advance for the answer.

Nio, my cake shape is 24 cm. I did it once in an ade 26 and it was ok. I never had 28 cm. :))

Miha, thank you very much for the answer. It means I have to buy a smaller one too.
What an irony. I'm looking for a smaller one :)))

:)))) This is a tray, dear. of the tray. :)))))

Thanks for clarifying, dear Miha!: * Tomorrow is the big day. I mean, I'll make the cake tomorrow. I'll come in and tell you how it turned out. Happy Easter!

Nio, "specifying" was a joke. :)) Kiss! And I keep my fists to make sure everything goes well.

Doesn't baking powder need to grow on the counter? Or does it grow on its own? Or. shouldn't it grow?
I have it in the oven and I also have some emotions. I hope to come out and have something to put on the Easter table: P

Dessert ice cream cake with apricots and white chocolate - Recipes


For Haplea Junior,
Which turns three months today,
A cake as sweet as a light sleep
Gaggle, the Universe loves you!

INGREDIENTS for the countertop

  • 3 eggs
  • 20 ml oil
  • 20 ml water
  • 3 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • ½ sachet of baking powder

for cream 1

for cream 2

for cream 3

for decoration

WORK PLAN chocolate cake in three colors

  1. For the top: separate the egg whites from the yolks, then whisk the egg whites. Towards the end we add sugar and water. Mix continuously until the egg whites remain "sticky".
  2. mix the yolks with the oil added gradually (like mayonnaise) at low speed.
  3. add the yolks over the egg whites, then sift the flour mixed with cocoa and baking powder. Incorporate with a silicone spoon. We place the obtained composition in a cake form with detachable walls (diameter 26 cm), lined with baking sheet. Leave in the oven for about 20 minutes until the toothpick test passes. Let it cool then take it out on a plate
  4. For the first cream: melt the chocolate on a bain-marie, then add the whipped cream and mix well. We took it off the fire. Pour over the countertop (keep the ring around the countertop). Leave in the fridge until the white chocolate cream hardens (about 4 hours). For the other two creams we do the same, pouring milk chocolate cream in turn, leave in the fridge until it hardens then pour the dark chocolate creamand leave in the fridge. We decorate as we like.
  5. We have a wonderful chocolate cake in three colors. Because the three chocolate creams do not contain gelatin, they have a much finer texture than similar creams. Enjoy!

Preparation Cake with apricot jam and whipped cream:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a glossy meringue. Mix the yolks with the oil, put a little, like mayonnaise and vanilla essence. Pour over the meringue. If the meringue has the correct consistency, the mixture will remain on the surface. Incorporate easily, then add flour mixed with baking powder.

In a tray (20/30 cm) lined with baking paper pour the composition for the top and put in the oven over medium heat (or 160 degrees electric oven with ventilation) for about half an hour, until the top is lightly browned and firmly touch.

Remove the top on a grill and leave to cool with the baking paper.

Garnish cream:

Cream for whipped cream mix until it begins to gain consistency. Add powdered sugar, vanilla sugar and cream cheese and mix until firm and fluffy.

The cooled top is cut into 3. Two of them are greased with apricot jam, more or less, according to preference. Place them on top of each other and cover with the third part of the countertop. The cake is dressed in whipped cream and left to cool until ready to serve.


Other jam cake recipes can be found HERE

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