Very tasty cake "apricot bees"

Very tasty cake

Very tasty cake "Apricot bees" is incredibly beautiful and easy to prepare. Delicate, rich and moderately moist biscuit with a spicy souffle just melts in your mouth. Bake an apricot jam pie in the oven for the weekend - and delight the household with a delicious homemade dessert. Seductively appetizing, divinely tasty and original sweetness will pleasantly surprise you with its taste. I'm sure your family will appreciate the apricot pie and chocolate. Let's cook!


  • canned apricots - 1 can (850 milliliters);
  • dark chocolate - 50 grams;
  • white chocolate for decoration;
  • almond petals.

For the test:

  • flour - 180 grams;
  • egg (medium size) - 2 pieces;
  • sugar - 120 grams;
  • milk - 125 milliliters;
  • vegetable oil - 125 milliliters;
  • baking powder for dough - 8 grams;
  • vanilla sugar - 8 grams;
  • a pinch of salt.

For cream:

  • yogurt (creamy, apricot or peach) - 220 grams;
  • cream (35%) - 500 grams;
  • icing sugar - 50 grams;
  • gelatin - 20 grams;
  • canned apricots;
  • water (apricot syrup) - 150 milliliters.

To cover:

  • apricot jam (not thick) - 150 grams;
  • gelatin powder - 10 grams;
  • water (apricot syrup) - 100 milliliters.

Very tasty cake "Apricot bees." Step by step recipe

  1. In a small container for dough, combine the flour with the baking powder and mix thoroughly so that the baking powder is evenly distributed throughout the volume.
  2. To make a cake with apricot jam, sift the flour with baking powder.
  3. In a separate bowl, break two chicken eggs, vanilla sugar and begin to beat with a mixer.
  4. Without stopping to beat, sugar is gradually added to the egg mass.
  5. Then, without stopping beating, in portions we introduce vegetable oil and milk.
  6. Add the prepared flour in small portions to the liquid mass, and mix everything until a homogeneous mass is obtained.
  7. We cover the baking sheet for baking a biscuit with a diameter of 23 * 32 centimeters with parchment paper.
  8. Pour the dough for the pie into the prepared baking sheet, covered with paper, and evenly distribute.
  9. Bake the cake in a preheated to 180 degrees oven for 20-25 minutes. Check the readiness of the cake with a wooden stick.
  10. Put the freshly baked pie in the form on the wire rack and leave: let it stand and cool completely.
  11. For bees: 18 halves (the required number of apricots depends on the size of the pie itself) put the tinned apricots on a napkin and dry it a little.
  12. Melt 50 grams of dark chocolate and transfer it to a pastry bag.
  13. We shift the prepared apricots to parchment, draw strips on them and we plant the heads of the bees with dark chocolate.
  14. We send the bees to a cold place: until chocolate is completely frozen.
  15. To prepare the cream: soak the gelatin in apricot syrup, mix well and leave to swell.
  16. Then we warm the gelatin (but do not boil) until completely dissolved.
  17. Pour the gelatin solution into yogurt, stir everything well and leave to cool to room temperature: on the desktop.
  18. Beat cold cream with powdered sugar until stable (cream should keep its shape well and be soft).
  19. Add whipped cream in parts to yogurt (but not vice versa) and gently, but quickly, mix with a spatula.
  20. The remaining canned apricots are cut into small cubes, sent to a cream and mixed.
  21. We put the finished cream on the cooled cake, evenly level the cream throughout the cake, and send the cake form to the refrigerator: to completely harden the cream.
  22. We take the bees out of the refrigerator and carefully separate them from the parchment (it is convenient to do this with a hot knife).
  23. With melted white chocolate we draw the eyes of our apricot bees.
  24. For wings in apricots, make slits and insert almond petals.
  25. We take out the cake with the frozen cream from the refrigerator, carefully lay out the juicy apricot bees on the cake.
  26. To pour gelatin, pour into water (syrup) and leave to swell for a while.
  27. Then the gelatin is gently heated until completely dissolved, pour into apricot jam, stir well and leave to cool to room temperature.
  28. Pour the top of the pie with the cooled gelatin solution.
  29. We send the cake for several hours in the refrigerator: until the jelly completely hardens.
  30. After this time, we remove the cake from the mold, and remove the parchment paper.

A savory piece of cake with an original sweet bee just melts in your mouth. Everything is so beautiful and tasty that simply can not be expressed in words. Cook - and you will see for yourself! The Very Delicious website wishes you a pleasant tea party!

Add a comment