To speed up the process, you can take about half a kilo of ready-made chocolate or oatmeal cookies. But I made my own chocolate shortbread and broke it into pieces.In a bowl, mix the flour, salt, sugar, vanilla, baking powder, cocoa and coffee. Add the soft butter and egg.
Knead the shortbread dough. Wrap it in clingfilm and let it cool for about 30 minutes
Then roll out the cake at random, about 0.5 cm thick, and bake it (about 15 minutes, t=180°C).Cool and break into pieces. Put it aside for now. You can also bake individual cookies.
For apricot jelly: remove the seeds from the apricots and cut them into small pieces.
Add the sugar and cook for 15 minutes.
Pre-soak the gelatin in cold water for 10 minutes. Remove the apricot mass from the heat and add the swollen gelatin while stirring.If you want a uniform texture of jelly, then before the introduction of gelatin, chop the apricots with a blender and RUB through a sieve.
Pour the jelly in a 1-2 cm layer into the mold. I used two shapes: 14*21 cm and 12*29 cm. To better extract the dessert, it is better to line the mold with a film or use a silicone mold.Put the jelly in the refrigerator to solidify. It freezes for about 1 hour.
Now we prepare the pudding layer.In 200 ml of cold milk dissolve the gelatin.
Mix the eggs with sugar, vanilla and starch into a smooth mass.
Bring 700 ml of milk to a boil, add the egg mass while stirring, and cook until thick for about 3-5 minutes. Stir constantly!
As soon as the pudding is brewed and becomes thick, enter the swollen gelatin while stirring, stir until smooth.
Pour the hot pudding on the pieces of broken cake (cookies), mix. Cool slightly so that the mass is warm.
Spread this pudding mixture over the apricot jelly and refrigerate until the jelly is completely solidified and stabilised. It freezes for about 4-6 hours.
When serving, cut into pieces. You can make this dessert and portion in molds or glasses. Here, as the imagination will tell you.