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Cocoa and poppy seed cake with dried apricots and vanilla: a truly fancy dessert for any holiday

Erika IlyinaNews
Cocoa cake.

Homemade cakes are a real work of culinary art that is prepared with love. Such a dessert will always find its connoisseurs and disappear from the plate in no time.

A food blogger with the nickname iryna parashchak shared how to make such a cake, which she called Versailles Temptress, on Instagram. A fancy, sophisticated cake with dried apricots the tenderness and juicines of which will lure everyone.

Ingredients for one cake (24x24 cm baking dish)

  • eggs - 3 pcs
  • sugar - 80 g
  • milk - 50 ml
  • oil - 50 ml
  • flour - 80 g
  • dry or steamed poppy seeds - 20 g
  • baking powder - ½ tsp

Ingredients for cocoa cakes

  • eggs - 3 pcs
  • sugar - 80 g
  • milk - 50 ml
  • oil - 50 ml
  • flour - 70 g
  • cocoa - 10 g
  • baking powder - ½ tsp

Ingredients for vanilla cream

  • milk - 600 ml
  • vanilla pudding - 2 packs
  • sugar - 100-120 g
  • butter - 400 g

Ingredients for dried apricot lekvar (jam)

  • dried apricots - 500 g
  • water - 400 ml
  • sugar - 2-3 tbsp

Method of preparation

1. Prepare poppy seed cakes. Beat eggs with sugar until fluffy and stiff.

2. Sift the flour and baking powder, add the poppy seeds and mix.

3. Add milk and oil, mixing gently with light strokes.

4. Pour into a 24x24 cm baking dish covered with parchment.

5. Bake at 170°C for 10-15 minutes. Repeat for three more cakes.

6. Prepare the cocoa cakes. Repeat the same steps as for the poppy seed cakes, replacing 10 g of flour with cocoa.

7. Bake four such cakes.

8. Prepare the cream. Combine part of the milk and sugar in a saucepan, put on the fire, and bring to a boil.

9. Add the other part of the milk and pudding and boil until thick.

10. Cool the pudding to room temperature and cover with cling film.

11. Beat the butter until fluffy, gradually adding the cooled pudding.

12. Prepare the dried apricot lekvar. Cover the dried apricots with water, bring to a boil and cook until soft.

13. Beat in a blender until smooth and cool. (If too thick, add boiling water).

14. Assemble the cake. Put the layers in the following order: poppy seed cake → dried apricots → cream → chocolate cake → dried apricots → cream → poppy seed cake. Repeat until you run out of cakes.

15. Spread the top layer with cream and sprinkle with chocolate chips or decorate with chocolate fondant.

16. Let stand at room temperature for an hour and refrigerate.

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