For 6 persons
- 150 gr. Dried apricots
- 100 gr. flour
- 100 gr. sugar
- 50 gr. of cornstarch
- 1 packet of vanilla sugar
- 125 gr. salted butter
- 3 egg yolks
- 3 egg whites
- 15 cl. liquid cream
- 1 packet yeast
- 2 ass. tablespoons cognac
- 1 tsp. tablespoons coffee extract liquid
- 1 / 2 tsp. tablespoons unsweetened cocoa
- coffee chocolate
- icing sugar
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30 m. + 30 min. the eve |
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45 min. 160 ° C. (th.5-6) / 350-400 ° F |
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- The day before, soak the dried apricots for 30 minutes. cognac in the water cut.
Preheat oven to 160 ° C. (th.5-6). Paper cake in a mold with parchment paper beurré.Dans a pot or bowl, whisk the egg yolks, sugar and vanilla sugar until a ribbon sparkling.
- Add flour, cornstarch and baking powder mixed, 100 gr. melted butter, cream, coffee dissolved in 3 tablespoons. tablespoons of water and sifted cocoa.
Drain apricots and cut into morceaux.Montez snow white farmhouse with a pinch of salt, then add them to the dough gently, lifting upward with a wooden spoon.
- Pour half of it into the pan lined and buttered, sprinkle fruit pieces of fruit, then cover with the rest of pâte.Enfournez for 45 minutes.
- Then check doneness by pushing in the center a knife edge, it must emphasize sèche.Laissez cool and wrap in foil.
Just before serving, sprinkle with icing sugar and decorate with coffee beans into chocolate.
French