Ingredients
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Serves 25 to 30 people
- 6 Fria brownies
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Apricot mousse:
- 250 g dried apricots
- 400 ml water
- 150 ml gelling agent
- 300 ml whipping cream
How to make it
Cover the apricots with cold water and refrigerate for at least 6 to 8 hours or overnight. Drain the water. Add 400 ml of fresh water and blend into a completely smooth puree using a blender or food processor.
Boil the puree together with the gelling agent and allow to boil for 2 to 3 minutes. Let the mixture cool completely and then refrigerate.
Whip the cream and mix with the cooled apricot puree. Use a sharp knife and a round template of an appropriate size to trim two of the gluten-free brownies so that they are slightly smaller than their original size. Do the same with the two brownies which will be the highest and smallest layers of the cake.
The gluten-free wedding cake is almost ready. Assemble two original-size brownies with a little apricot mousse in between on a cake stand. Do the same with the two slightly smaller brownies, and then add the smallest ones.
Cover the entire cake with the apricot mousse and garnish with a rose or a pretty wedding decoration.
