(Dessert - 1 cake)
Ingredients
Mocha butter cream
100 g / 4 oz soft LURPAK Unsalted Butter
75 g / 3 oz icing sugar
1 1/2 tsp instant coffee
2 tsp boiling water
Stewed apricots
200 g / 7 oz dried apricots, stoned (unsulphurated)
250 g / 9 fl oz water
1 tbsp sugar
3 tbsp freshly squeezed lemon juice
3 ready made cake bases with cocoa (approx. 21 cm / 8 1/4" diam.)
2 tbsp freshly squeezed orange juice
100 g / 4 oz dark chocolate
2 tbsp milk
50 g / 2 oz blanched almonds - chopped and toasted
|
|
 
Instructions
Mocha butter cream: Beat together the butter and icing sugar. Dissolve the instant coffee in the boiling water and beat into the cream.
Stewed apricots: Cut the apricots into small strips. Put them in a saucepan with the water and bring to the boil. Simmer, covered, for approx. 5 min. Add the sugar and stew for a further 10 min., 15 min. in all. Remove the saucepan from the heat and mash the apricots lightly with a spoon. Add lemon juice to taste, the stewed apricots should be slightly acidic. Leave to cool.
Drip the bottom cake base with 1 tbsp orange juice. Spread half the mocha butter cream on the base. Spread half the stewed apricots on top of the cream. Place the second base on top and fill it the same way. Cover with the last base. Melt the chocolate and stir in the milk. Spread the chocolate over the layer cake, and sprinkle with the almonds. Leave the cake, covered, in the refrigerator for approx. 30 min.
|