Apricot Mousse Cake


Rating: 3.00 / 5.00 (27 Votes)


Total time: 45 min

Ingredients:











Foam:







Instructions:

Cream butter, add vanilla sugar, powdered sugar, chocolate and yolks gradually.

Whip the egg whites to stiff peaks, add the sugar and continue to whip, then fold into the yolk mixture alternately with the hazelnuts and breadcrumbs.

Line a 26 cm cake tin with parchment paper, pour in the mixture and bake in a heated oven at 180 degrees for about 50 min. Cool, remove from the mold, peel off the paper, spread the mold again with parchment paper, put the cake in the mold one more time, spread with apricot mousse, sprinkle with chocolate chips and set aside to cool.

Apricot foam: soak gelatine in enough cold water, squeeze well, melt in hot white wine. Stir jam with sugar until creamy, whip cream until stiff, add gelatine to jam, stir in whipped cream.

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