Latte macchiato cake

New Year's delicacy, light

Preparation steps

Bake the biscuit, cool it and pour a little juice of compote or a combination of milk and rum. The diameter of the mold is 26.
Arrange the apricots on a dough base with the rounded part facing up (or spread the fruit mixture from the compote on the dough). Whip the sweet cream into a solid whipped cream.
Soak the gelatine according to the instructions. Mix the eggs with the sugar and milk and heat on steam until the mixture starts to thicken. Add the gelatin to the warm mixture and stir until the gelatin melts. Allow the mixture to cool slightly. Then mix it into the whipped cream.
Separate two thirds of the cream and mix it with instant coffee. Apply half of the dark cream to the apricots and flatten, then put the white cream and the rest of the dark cream on it. Grate the chocolate on top of the cake

Serving

P.S in the cream you can mix 2-3 tablespoons of cognac.

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Rosa Cooking