Marble coins with almond-shaped details

Directions

1. Wash the apricots under hot water, thoroughly dry them, cut them in half, and remove the pits. ≈ 8 min
2. Sift the flour, cocoa powder, and baking powder. ≈ 3 min
3. Cut the vanilla pod lengthwise and remove the seeds using a knife. ≈ 8 min
4. Line a baking pan with parchment paper. ≈ 3 min
5. The oven must be preheated to the desired temperature (top/bottom heat, or convection cooking). ⏱ ≈ 10 min
6. Combine the vanilla pudding powder, caramelized sugar, and 3 tablespoons of milk until you have a smooth consistency. ⏱ ≈ 10 min
7. The remaining milk is poured into a pot and brought to a boil. ⏱ ≈ 10 min
8. Once it has come to a boil, remove from the heat and gently stir in the mixture of pastry cream powder and vanilla. ⏱ ≈ 10 min
9. Next, remove the pot from the heat and allow the pudding to thicken while stirring constantly. ⏱ ≈ 10 min
10. Let the pudding rest, stirring occasionally, while you prepare the chocolate cake batter. ⏱ ≈ 20 min
11. Whip the softened butter with the caramel, a pinch of salt, and vanilla extract until you achieve a light and airy consistency. ≈ 4 min
12. Next, add the eggs one at a time, mixing thoroughly with a whisk. ≈ 4 min
13. Next, add the flour mixture to the cream mixture and mix thoroughly until you have a smooth, even consistency. ≈ 4 min
14. Place the dough on a sheet of parchment paper and spread it out evenly. ≈ 3 min
15. Using a spoon, evenly distribute small amounts of the vanilla cream over the cake. ≈ 3 min
16. Next, use a fork to make spiral cuts across the dark surface of the dough, creating a marbled effect. ≈ 3 min
17. Evenly distribute the prepared apricot halves over the cake batter. ≈ 3 min
18. In the preheated oven, for approximately 30 minutes, until golden brown and fully cooked. ⏱ 30 min
19. Next, fry (see also the test with a toothpick). ⏱ ≈ 8 min
20. In the meantime, prepare the cream made with fresh cheese. ≈ 3 min
21. Combine the cream cheese, caramel, and milk until you reach a smooth consistency. ≈ 4 min
22. Cut the vanilla pod lengthwise and remove the seeds using a knife. ≈ 8 min
23. Gently fold the vanilla-flavored whipped cream into the cheese mixture, ensuring it remains light and airy. ≈ 4 min
24. Remove the baked cake from the oven and cut it into approximately 12 squares. ⏱ ≈ 35 min
25. Divide each square in half with a diagonal. ≈ 3 min
26. Fill a pastry bag with the cheese spread, then spoon a portion of the spread onto each triangle. ≈ 10 min
27. Garnish with mint leaves and serve immediately, alongside the chosen accompaniment. ≈ 10 min