AlmondsChop the almonds into crumbs and lightly fry them,to taste
In a bowl, add flour (250 gr.), sugar (80 gr.) and baking powder (1/2 tsp.). The mixture is stirred.
Next, add cold butter, pre-cut into small cubes.
RUB the butter together with the flour.
You should get this kind of oil crumb (see photo)
Put the butter and flour crumbs in batches on a preheated frying pan over medium heat. Fry until Golden brown.
Add the fried sand base to the bowl and leave to cool.
In a separate bowl, chop the white chocolate into pieces (100 gr.). Melt the chocolate in a water bath. Then add 1 tablespoon of milk. Stir the chocolate mixture.
In a bowl add 480 gr. white yogurt, add melted chocolate in a water bath (chocolate base slightly cool).
Add powdered sugar. Adjust the amount of sweetness to taste.At this stage, soak the gelatin (15 gr.) according to the instructions on the peketike. Next, put the gelatin in a water bath and dissolve to a liquid, homogeneous mass. Do not allow boiling! Then cool slightly and add to the chocolate-yogurt base. Stir the mixture.
Cut the apricots into slices.
The bottom of the split mold is lined/tightened with food wrap. Put a small amount of sand base on the bottom of the mold. The layer of sand base is slightly rammed with a cooking pestle or spoon. Put the sliced apricot slices on the sand base, then add a small amount of yogurt base. Then again lay out the sand base. Distribute the sand base over the entire base of the form.
Then again lay out the apricot slices and add the yogurt base again.
Sprinkle the cake with fried almond crumbs and shavings of white and milk chocolate. (to taste)Put the finished cake in the refrigerator for complete cooling and stabilization for 5-6 hours. You can stay overnight.