230 grams of dried cherries
140 grams of prunes
70 grams of coconut sawdust
200 grams of cream cheese
800 grams of apricot puree*
15 grams of gelatin
quinine granules for sprinkling
*Apricot puree is prepared from about 1 kilogram of apricots.
They are cleaned, put in a blender and blended.
Put the dried cherries, prunes , coconut and about 50 milliliters of water into a blender. Blend until the fruits are good. Transfer the ground fruit to the bowl. Add broken eggs and cream cheese. Stir well and transfer the mixture to a 24 cm diameter tray. The tray should be with a falling ring. Cover the baking tin in advance with baking paper. Bake at an average level in the oven for about 10 minutes, 200 degrees. Remove the roast bake from the oven and let it cool down. Put gelatine in a glass with a little warm water. The water must be so as to cover it. During this time prepare the apricot cream. It is prepared as the apricot puree is heated in a small casserole. After warm, but not hot, add gelatin. Stir well and transfer the apricot cream over the swamps. Leave the cake at room temperature to cool down well and then transfer it to the refrigerator for one night or 5 to 6 hours. Then carefully transfer it to a tray or a flat plate. Remove the baking paper by pulling it out. Sprinkle with a milled quinine. Hinap is a new discovery for us, and the pieces resemble caramelized nuts.
Enjoy your meal!