Ingredients For the dacquoise pasta
- 90 g egg white
- 80 g granulated sugar
- 80 g powdered sugar
- 75 g almond flour
- 20 g 00 flour
- salt
- butter
Ingredients For the filling
- 500 g apricots
- 40 g granulated sugar
- 35 g butter
- 2 yolks
- gelatin sheets
- an egg
- powdered sugar
- lemon thyme
- lemon
For the recipe for the dacquoise cake with apricots, whip the egg white with a pinch
of salt. As soon as it begins to take consistency, pour the granulated sugar while continuing to whip. When you have obtained a firm meringue, with a spatula add the icing sugar sifting it, the almond flour and the flour 00, sifting it too and stirring gently from the bottom up. Collect the dough in a pastry bag fitted with a 12 mm smooth nozzle. Grease a springform pan (diam. 20 cm) and line the bottom with a baking paper disc. Cover it with the dough distributing it in a spiral. Along the entire edge, form many tightly packed tufts. Bake at 160 ° C for 18-20 minutes. Remove the dacquoise cake from the oven, let it cool, then remove it from the mold. You can also prepare it the day before.
For the filling: soak the gelatine in cold water. Collect 250 g of pitted apricots in a saucepan and cook over low heat with 1-2 sprigs of lemon thyme and a little lemon juice for about ten minutes until puree (add a tablespoon of water, if needed). At the end remove the thyme and blend. Mix the egg yolks and egg with the granulated sugar, pour over the apricot purée, heat until it reaches a boil, stirring constantly; remove from heat and mix in the jelly, soaked and squeezed; finally add the butter; mix the cream well and let it cool, then pour it into the cake. Complete with the remaining apricots, split in half, sprinkle with powdered sugar and bake for 5 minutes at 200 ° C.
Eat it fresh, decorated as desired with lemon thyme and almond leaves. It should be kept in the refrigerator.
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