This time I was inspired by the book The art of baking. The result is stunningly delicious cake with incredibly balanced and fresh taste.
Preparation time 45 minutes .. Baking 1 hour
INGREDIENTS .. 6-8 pers, ø 18 cm
- 3 big egg whites
- 175 g fine cane sugar
- 75 g blanched, roasted and finely ground hazelnuts
- 300 ml whipped cream
- whole roasted hazelnuts (to decorate)
- 200 g soft, dried and chopped apricots
- juice of 1 large orange
- a 5 cm big zest of orange
- 7 tbsp water
- 1 cinnamon stick, halved lengthwise
- 1/2 tsp vanilla extract
Preheat the oven to 150°C.
In a large bowl, beat the egg whites until stiff. Beat the sugar erdoor- little by little. Now spatula toasted and chopped hazelnuts through. Divide the mixture between the two prepared forms and spread it as evenly as possible.
Put the meringues in the middle of the oven and turn the temperature down to 140 ° C. Let them bake for 1 hour, turn off the oven and leave to cool in the oven. If they are cold, cut loose around the edges with a palette knife. Demould the meringues on a flat work surface.
While the meringues in the oven, prepare the filling. Place all ingredients (save half the orange juice) in a shallow pan, bring to a simmer and let simmer for 30 minutes throughout without cover. Remove the pan from the heat and already everything has cooled, remove the cinnamon stick and orange peel. Process the half of the mixture with the orange juice withheld until a puree with a hand blender. Mix the puree with the rest of the filling.
Meringues can from 2 hours before serving his full. Whip the cream to soft peaks and spread your one meringue with the cooled apricot mixture, then half of the whipped cream. Place the second meringue gently on top now. Spread the remaining cream on top and decorate the cake along the border with whole hazelnuts.
Keep the cake to use covered in the refrigerator.
The meringues you can bake a few days in advance and kept in a drum, or freezing.