Plum cake Tobado with sugared apricots
Plum cake Tobado
- 180 g sugar
- 225 g semi-candied apricots
- 175 g yoghurt
- 3 g salt
- 5 g baking powder
- 30 g Cocoa powder Siena 21
- 240 g pastry flour
- 50 g almond flour
- 240 g whole egg(s)
- 110 g Tobado
- 75 g invert sugar
- 200 g butter
Beat the butter and sugars up into a fluffy mixture in a blender.
Add the melted Tobado couverture at 45 °C and the egg gradually.
Once the mixture is smooth, add the flour, almond flour, salt, baking powder and cocoa powder.
Lastly, mix in the yogurt, chopped sugared apricots and drops of Tobado 64%.
Measure out approximately 250 g of mixture per mould. Bake the plum cake at a temperature of approx. 180/185 °C.
Remove from the moulds and leave to cool.
Heat up the Azabache glaze to a temperature of approx. 40/42 °C, and coat the plum cake at room temperature.
Decorate as required.