Apricot tart with liqueur-crème fraîche

Ingredients

Directions

1. 1

   For the shortcrust pastry base, sieve flour onto a work surface and press a depression in the middle. Add the egg yolk. Spread salt, sugar, vanillin sugar, baking powder, cocoa and fat in flakes on the flour rim. Knead into a smooth dough with your hands, cover and leave to rest in a cool place for about 30 minutes. In the meantime, separate the eggs for the sponge cake. Beat the egg white and two tablespoons of cold water until stiff. Gradually add sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture, smooth it down and bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for 15-18 minutes. Take the base out of the oven, remove from the edge of the springform pan, let it cool down a little and remove from the pan. Put the shortcrust pastry into a greased springform pan (26cm Ø), press it smooth and prick it several times with a fork. Bake the short pastry in a preheated oven (electric range: 200 °C / gas: level 3) for 12-14 minutes. Remove the short pastry from the oven and let it cool down on a cake rack. Cut the sponge cake base once. Drain apricots well on a sieve. Place the shortcrust pastry base on a cake plate and spread with jam. Place a sponge cake base on top. Place a springform pan rim on top. Soak the gelatine in cold water. Place the apricots on the sponge cake base, except for 3 pieces for decoration. For the filling mix crème fraîche, vanilla sugar, sugar and liqueur. Squeeze out the gelatine, dissolve it and stir it drop by drop into the crème fraîche mixture and let it rise a little. In the meantime, whip cream until stiff and fold into the crème fraîche mixture in portions. Spread evenly on the apricots. Place the second sponge cake base on top.

3. 3

   Place a sponge cake base on top. Place a springform pan rim on top. Soak the gelatine in cold water. Place the apricots on the sponge cake base, except for 3 pieces for decoration. For the filling mix crème fraîche, vanilla sugar, sugar and liqueur. Squeeze out the gelatine, dissolve it and stir it drop by drop into the crème fraîche mixture and let it rise a little. In the meantime, whip cream until stiff and fold into the crème fraîche mixture in portions. Spread evenly on the apricots. Place the second sponge cake base on top. Put in a cool place for four hours. To decorate, roast the nuts in a dry pan until golden brown and let them cool down. Cut the remaining apricots into slices. Whip the cream until stiff. Carefully loosen the edge of the springform pan with a knife. Spread the cake with 3/4 of the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with tuffs. Cover with apricot wedges, sprinkle with hazelnuts and serve decorated with mint leaves

4. 4

   Put in a cool place for four hours. To decorate, roast the nuts in a dry pan until golden brown and let them cool down. Cut the remaining apricots into slices. Whip the cream until stiff. Carefully loosen the edge of the springform pan with a knife. Spread the cake with 3/4 of the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the cake with tuffs. Cover with apricot wedges, sprinkle with hazelnuts and serve decorated with mint leaves