A healthy version of the classic cake "Prague". A little "improved", but very tasty and chocolate.
Separate egg whites from egg yolks
Sift the dry ingredients into a bowl: flour, cornstarch, cocoa, soda, and baking powder.
Add honey and kefir to the egg yolks and whisk.
Whisk the egg whites into a strong foam.
Add the mixed and sifted ingredients to the egg yolks. Mix it up.
In 3 times, gradually mix the whipped egg whites into the cocoa mass with a silicone spatula, stirring carefully to one side.
Pour the dough into two molds, put them in the oven at 175 degrees, and bake until ready ~30-35 minutes. Cool down.
I usually bake the sponge cake a day before "putting together" the cake, so I wrap it in cling film when it's cooled and put it in the fridge overnight).
Remove the pits from the apricots, put them in a saucepan, add water, cornstarch, and sweetener - stir everything and cook until the mass thickens. Remove from the stove and cool.
Melt the dark chocolate in a hot water bath (or with pulses in the microwave - turning on for 20-30 seconds, removing and stirring).
Mix the culinary curd "Baltais" with the fresh cheese "Ricotta". Add the melted chocolate and beat the cream with a mixer into a homogeneous mass. The cream is filled in a larger condor bag.
For biscuits, if necessary, cut off the "caps" and cut them in half.
Prepare "apricot syrup" for soaking biscuits - blend 80 g of sugar-free apricot jam with 120 g of water and sweetener.
Place the first biscuit on the base and soak it with 50 g of sweet apricot syrup. On top, use a pastry bag to squeeze ~250 g of cream to a width of ~0.8 cm. Equalizes.
Put another biscuit on top, soak it with syrup, and put the apricot puree in the middle in a circle, squeeze out chocolate cream around the edges.
Put the third biscuit on top, soak it with syrup, and spread cream on top. Repeat the same with the fourth biscuit - soak and apply the cream not too thickly (leaving ~ 200-250 g of cream for the edges). I cover the pie with cling film and put it in the refrigerator overnight (but you can cook it to the end on the same day).
Pour 15 g of gelatin with 90 g of water. Leave to swell.
Pour 240 g of milk into the pot, and add 38 g of cocoa and sweetener. Boil while stirring. Allow to stand for 3 minutes and add the swollen gelatin. Stir and drain through a sieve so that no lumps remain in the glaze and it is shiny and smooth.
Pour some icing into a small pastry bag - for criss-cross lines. Set aside to cool.
Cool the rest of the icing to a temperature of 28-28 degrees. Pour over the cake and put it in the fridge.
When the glaze has gelled, take it out and decorate it with cross lines.
Finished product weight 2200
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
