List of Ingredients
- 3 1/2 OZ. of egg whites
- 1/3 CUP of granulated sugar
- 1/3 CUP of Powdered sugar
- 4 TBSP. of almond flour
- 2 TBSP. of Italian 00 flour
- Salt
- Butter
- 1 LB. of apricots
- 1 1/2 OZ. of sugar
- 1 1/2 OZ. of Butter
- 2 egg yolks
- gelatin
- 1 egg
- Powdered sugar
- Lemon thyme
- Lemon
Method
To make apricot dacquoise, first whisk the egg whites with a pinch of salt. Once it begins to thicken, add the granulated sugar and continue whisking. Once a firm meringue is formed, fold in the sifted powdered sugar, the almond flour, and the sifted Italian 00 flour, using a spatula to gently lift the mixture from the bottom up. Transfer the mixture to a piping bag fitted with a 1/2” plain nozzle. Grease an 8” springform pan lined with a circle of parchment paper. Cover with the batter, spiraling out from the center. Pipe several dots along the outside, placing them very close together. Bake for 20 minutes at 320°F. Remove the dacquoise from the oven and leave to cool, then remove from the mold. You can also prepare this the day before.
For the filling: soak the gelatin in cold water. Place 9 oz pitted apricots in a pot and cook for about 10 minutes over a low heat with one or two sprigs of lemon thyme and a little lemon juice, until a purée is formed (you can add a spoonful of water if necessary). Remove the thyme sprigs and blend. Mix the egg and the yolks with the granulated sugar, then spread over the apricot purée and heat until it reaches a boil, stirring continuously; remove from the heat. Squeeze dry the soaked gelatin and stir in to the egg mixture, then add the butter; stir well to combine, then let cool and pour over the cake. Top with the remaining apricots, halved, dust with powdered sugar, and bake for 5 minutes at 400°F.
Enjoy fresh from the oven, garnished with a few lemon thyme leaves and almonds. Store in the refrigerator.