PECAN DACQUOISE

Sift the icing sugar with the flour and almond powder. Beat the egg whites with the mixer slowly. Add the caster sugar in three steps. Take the beaters from the protein. If the protein peaks pulls, it is stiff enough.

Spoon the flour-sugar mixture with the spatula gently through the protein. Spoon the pistachio paste at the end and gently stir the mixture.

Pour the batter on a lined baking sheet and sprinkle with pistachios. Bake about 15 minutes at 356°F. Let it cool down and cut the dough custom and put into tart form.

PLUM PUDDING

Wash the plums, pitted and cut them into large pieces of approximately 2 cm. Bring the sugar and the apple pieces to a boil. Let it boil for 2-3 minutes. Mix the plums in a blender. Stir the pudding powder with half the sugar and mix the orange juice with it and pour all the plum puree. Bring it again to the boil.

Meanwhile week two gelatine leaves in cold water and mix them under even warm pudding. Let the pudding cool to lukewarm. Once cool pour him in the form on top of the dough and set into refrigerator to cool down completely and stiffen.

ORANGE BAVAROIS

Pour the juice into a saucepan and put on fire. Cut the zest finely (or grate them) and add. Do this 100 grams of sugar and let it reduce to 2 dl.
Soak the gelatine in cold water. Remove the orange juice of the fire, squeeze the gelatine and add while stirring. Allow to cool to body temperature.

Separate the eggs. Add 50 grams of sugar to the egg yolks and whisk until frothy. Beat the egg whites with another 50 grams of sugar. Beat the cream on.

Divide the plum slices around the edge of the cake.
Pour the lukewarm juice to the egg yolks and stir with a whisk. Add the egg whites, pour the cream and stir until smooth. Pour the mousse on plums cream and leave the cake in the fridge for 2 hours.

Remove the cake from the refrigerator, remove the cake ring and the foil and decorate them to your liking.

Bon apetit!