Preparation : 20 min.
Cooking : 23 min.
Тotal : 43 min.
Servings : 7
“A cake, which can overshadow very pretentious cakes”
INGREDIENTS
- tea biscuits – 5.3 oz (150 g)
- oreo biscuits – 1.8 oz (50 g)
- butter – 2.6 oz (75 g) melted
- walnuts – 2.5 oz (70 g)
- apricots – about 7 oz (200 g)
- flour – 1.8 oz (50 g)
- starch – 0.7 oz (20 g)
- eggs – 1 pc.
- milk – 2 cups (500 ml)
- sugar – 3.5 oz (100 g)
- rum essence – 3 drops
- gelatin – 3 sheets (about 6 – 7 g)
HOW TO COOK
Put both types of biscuits in a blender and turn it on at medium speed briefly. They should be crumbled, but not too finely. Mix them with the butter and spread them in a baking pan covered with baking paper.
Bake the biscuit crumbs briefly at 390°F (200°C) in a preheated oven. The goal is to make them crispy. Leave them to cool. While the oven is still hot, roast the walnuts in it and chop them.
Peel the apricots and cut them in half and put them on the stove with a little sugar if they are not very sweet and 3-4 tbsp. of water. Stir, until they soften and puree them. Weigh the puree. For the cream we will need 5.3 oz (150 g), which should be its quantity. Cool the puree.
