Ingredients

• 300 g chocolate ice cream
• 150 g sugar
• 4 pcs apricots without stones
• 100 g soft butter
• 100 g hazelnut flour
• 85 g 00 flour
• 30 g chopped hazelnuts
• 12 g bitter cocoa
• 3 g salt
• edible gelatin in sheets
• butter
• lemon

For the recipe for the Moretta apricot cake, collect the 00 flour, the butter, 100 g of sugar, the hazelnut flour, the bitter cocoa, the chopped hazelnuts and the salt in a bowl; mix the ingredients with your fingertips until you get a crumbled mixture (crumble). Arrange a ring (ø 18 cm) on a baking sheet lined with baking paper, distribute the crumble and press it lightly with your fingers to compact it a little and create a base without gaps: bake at 170 ° C for 18-20 minutes, then remove from the oven, carefully remove the ring and let the crumble base cool completely
at room temperature.
Soak 1/4 of a sheet of gelatin in cold water for about ten minutes. Cut the apricots into pieces and brown them in a pan with 50 g of sugar and a tablespoon of lemon juice for a couple of minutes, then blend them and dissolve the well-squeezed gelatine in them. Line a cake pan (ø 16 cm) with cling film suitable for food, pour in the slightly softened ice cream, level it and let it harden in the freezer for 6 hours, until it becomes so compact that it can be unmolded.
Place the crumble base on a tray, spread over 2⁄3 of the apricot cream and refrigerate to harden for 15-20 minutes. Unmold the ice cream from the pan with the help of the plastic wrap and turn it over on the crumble base, over the apricot cream. Decorate the surface of the cake with drops of the remaining cream, adding verbena leaves to taste. Serve after a few minutes.

Other Recipes you can read:

• Tile cake recipe with butter cream and dry biscuits – ..

  There Butter cream and dry biscuits it's a delicious cake, very easy to do. He's getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ..

• Pasqualina cake recipe with pumpkin mustard – Italian cuisine reinvented ..

  There Easter cake is a traditional preparation from Liguria, in particular from the Genoa area: it is a savory pie in which a casket of puff pastry contains a ..

• First communion cake – ‘s recipe – Italian cuisine reinvented ..

  First prepare the sponge cake: whisk the eggs, at room temperature, with the sugar and vanilla for at least 10 minutes, they should triple in volume.Then incorporate the flour, ..