Farmer's Cheese and Chocolate Cake with Apricots
An amazing dessert! A combination of moist dough, juicy fruits, and delicate jelly. I recommend making it! Apricots can be replaced with any fruits or berries, and for the jelly, you can use any syrup or juice. You will need 500 ml of syrup and 350 g of apricots. I poured all the jelly onto the cake base at once, and it did not soak in.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- eggs 2
- butter 150 g
- sugar 150 g
- vanilla sugar 2 tsp
- farmer's cheese 300 g
- cocoa powder 30 g
- baking powder 2 tsp
- flour 130-150 g
- apricots in syrup 800 g
- gelatin 10 g
Instructions
Preparing the dough
Step 1 of 17
Cream the butter with sugar and vanilla sugar.
Step 2 of 17
Add eggs.
Step 3 of 17
Mix.
Step 4 of 17
Stir in cocoa powder.
Step 5 of 17
Mix.
Step 6 of 17
Add farmer's cheese.
Step 7 of 17
Mix.
Step 8 of 17
Add flour and baking powder. Mix.
Step 9 of 17
Line a baking pan with parchment paper (I used size 20×30 cm). Place the dough inside.
Step 10 of 17
Place in an oven preheated to 180 degrees. Bake for 35–40 minutes. Let cool.
Preparing the jelly
Step 11 of 17
If the syrup is not sweet enough, add sugar to taste.
Step 12 of 17
Cut apricots into cubes.
Step 13 of 17
Soak gelatin in 100 ml of water. Leave for the time specified on the package.
Step 14 of 17
Heat the gelatin almost to boiling, but do not boil.
Step 15 of 17
Combine the gelatin and syrup. Cool to room temperature.
Step 16 of 17
Place apricots on the cake base.
Step 17 of 17
Pour over all the jelly. Place in the refrigerator until the jelly sets (for 5–6 hours).