Products:
- For swamps:
- 2 eggs
- 100 g dried apricots
- 2 tbsp whole grain flour (you can also use any other flour - apple, rice, lime, etc.)
- ½ baking powder
- For the cream:
- 500 g Apricots
- 500 g sheep yogurt
- 10 g gelatin + 100 ml water
- 1 tbsp. honey
Preparation:
It starts with the preparation of the cream:
- We mix the gelatin with 100 ml of water and leave aside to dissolve well.
- Cut the apricots in half and clean them from the pits. In a small pot, pour a little water, about 50 ml, and put the apricots inside to steam a little - about 3-4 minutes. This is done in order to increase the durability of the cake. When they are ready, cut half into small pieces and put the other half in the food processor (blender).
- We put the milk, honey and gelatin, as well as half of the apricots, into the blender. We mix everything until a homogeneous mixture. In case it is not sweet enough, more honey can be added.
- Add the apricots that have been cut into pieces and stir with a spatula.
- We leave the cream aside while we prepare the marshmallows.
Blatt:
- We pour the eggs, dried apricots, flour and baking powder into the blender. We mix everything well, leaving a few pieces of unground apricots for a good texture.
- Pour on baking paper in a cake form, the walls of which are removable.
- Bake at 170 degrees for about 8-10 minutes.
- Let it cool.
When the marshmallow has cooled down, pour the cream on top and refrigerate overnight. In the morning, remove the sides of the cake pan. We make decorative cuts on top of the cake, dividing it into 8 pieces. Cuts are made only on the top layer. Place half an apricot on each piece, facing down. Garnish with fresh mint.
Photo and preparation: Denitsa Dimitrova
Recipe adapted from here.
See also:
