Ingredients
The cake (biscuit):
- 200 gram Flour wheat / Flour
- 50 gram Cocoa powder
- 2 gram Vanilin
- 1 teaspoon Coffee instant fine powder
- 180 gram Sugar
- 1 piece Chicken egg
- 1 pinch Salt
- 1 gram Baking powder
- 100 gram Butter
Pudding layer:
- 900 ml Milk
- 2 gram Vanilin
- 200 gram Sugar
- 60 gram Corn starch
- 3 pieces Chicken eggs
- 30 gram Gelatin
Instructions
- 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.