Apricot Champagne Tart

Name: Apricot Champagne Tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 3 Eggs (size M); 120 g Sugar; 1 pinch Salt; 45 g Flour; 45 g Cornstarch; 1/2 TEASPOON Baking Powder; baking paper; 6 sheets white gelatine; 2 can(s) (425 ml each; 250 g by weight) Apricots; 100 ml Champagne (alternatively sparkling wine); 4 (200 g each) Cup of whipped cream; 3 packages Vanillin sugar; 4 TABLESPOONS Hazelnut brittle; 20 g Meringue

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

3 Eggs (size M)
120 g Sugar
1 pinch Salt
45 g Flour
45 g Cornstarch
1/2 TEASPOON Baking Powder
baking paper
6 sheets white gelatine
2 can(s) (425 ml each; 250 g by weight) Apricots
100 ml Champagne (alternatively sparkling wine)
4 (200 g each) Cup of whipped cream
3 packages Vanillin sugar
4 TABLESPOONS Hazelnut brittle
20 g Meringue

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until very stiff. Add sugar and salt. Fold in egg yolk. Mix flour, starch and baking powder and sift into the egg mixture. Fold in carefully. Put the mixture into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let it cool down on a cake rack.
2
In the meantime, soak gelatine in cold water. Drain the apricots well on a sieve. Put 4 halves aside. Puree one half of the apricots. Cut the remaining apricots into small cubes. Dissolve gelatine at low heat. Let it cool down a little, add champagne. Whip 400 g cream and two packets of vanilla sugar until stiff. Halve the cream. Stir into one half of the apricot puree and one half of the gelatine-champagne mixture. Stir apricot pieces and the rest of the gelatine mixture into the remaining cream. Leave to stand for a while. Remove baking paper from the sponge base. Cut the cake base twice. Place a cake ring around the lower cake base. Spread apricot puree cream on top. Cover with the second cake base.
3
Halve the cream. Stir into one half of the apricot puree and one half of the gelatine-champagne mixture. Stir apricot pieces and the rest of the gelatine mixture into the remaining cream. Leave to stand for a while. Remove baking paper from the sponge base. Cut the cake base twice. Place a cake ring around the lower cake base. Spread apricot puree cream on top. Cover with the second cake base. Spread cream with apricot pieces on top and cover with the third cake layer. Let the cake set in the fridge for 2-3 hours. To decorate, whip the remaining cream and a packet of vanilla sugar until stiff. Remove the cake ring from the cake. Spread half of the cream all around the cake. Put the rest of the cream in a piping bag with a perforated spout and decorate the cake with it. Cover with apricot wedges and sprinkle with brittle and crumbled meringue. Makes 12 pieces
4
Spread cream with apricot pieces on top and cover with the third cake layer. Let the cake set in the fridge for 2-3 hours. To decorate, whip the remaining cream and a packet of vanilla sugar until stiff. Remove the cake ring from the cake. Spread half of the cream all around the cake. Put the rest of the cream in a piping bag with a perforated spout and decorate the cake with it. Cover with apricot wedges and sprinkle with brittle and crumbled meringue. Makes 12 pieces
5
Tip: This cake can be frozen wonderfully. Decorate with cream tuffs and apricot wedges. To freeze, stick toothpicks onto the cake and wrap in aluminium foil. Either put the cake in the fridge overnight or defrost it for 3-4 hours at room temperature. Decorate with brittle and meringue just before serving