Tijger
Improved Shahe cake–style dessert featuring chocolate almond shortbread sandwiched with sweet boozy apricot and chocolate whipped cream, with the sides coated in cocoa sponge cake crumbs.
Ingredients
Chocolate almond shortbread
5 (12 cm diameter)
Alcohol-flavored sweet apricots
to taste
Chocolate whipped cream
to taste
For finishing
to taste
Instructions
1
Bake the chocolate almond shortbread
Warm the almond shortbread and whip together with whole eggs, then fold in the sifted dry ingredients and butter. Pour into molds and bake at 170°C for about 20 minutes.
2
Make the alcohol-flavored sweet apricots
Cut the apricots into pieces and cook with sugar and alcohol until golden brown. Spread them out and let cool.
3
Make the chocolate whipped cream
Bring the whipping cream and sugar syrup to a boil, pour over the chocolate and hazelnut chocolate to emulsify, then add butter and stir until smooth.
4
Assemble and finish
Slice the shortbread horizontally into three layers. Spread whipped cream on each layer and stack with the sweet apricots. Cover the top with whipped cream, coat the sides with cake crumbs mixed with cocoa powder, and decorate with chocolate.
