Festive apricot-wine mousse tart

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 200 g Sugar
  • 3 packages Vanillin sugar
  • 2 coated Tsp Gingerbread spice
  • 7 Eggs (size M)
  • 50 g Flour
  • 50 g Cornstarch
  • 1 slightly heaped Tsp baking powder
  • 50 g ground almond kernels without skin
  • 1 can(s) (850 ml) Apricots
  • 9 sheets white gelatine
  • 1 Organic Lemon
  • 1/4 l dry white wine
  • 800 g Whipped cream
  • 80–100 g flaked almonds
  • 1 TEASPOON Icing sugar for dusting
  • baking paper

Directions

  1. 1

    Mix 75 g sugar, 1 packet of vanillin sugar and gingerbread spice. Separate 3 eggs. Beat the egg whites and 2 tablespoons of lukewarm water with the whisk of the hand mixer until stiff, adding the sugar and spice mixture at the end. Beat the egg yolks down. Mix flour, starch and baking powder, sieve onto the egg foam and fold in with the ground almonds. Spread the sponge mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down in the mould on a cake rack for about 3 hours. Drain the apricots well on a sieve.

  2. 2

    Soak gelatine in cold water. Remove the sponge cake from the tin and cut through once so that the lower base is thicker than the upper base. Close a cake ring around the lower base. Wash the lemon and dab dry, then grate the rind of half the lemon. Squeeze the lemon. Separate 4 eggs. Whisk the egg yolks, 100 g sugar and lemon zest until creamy with the whisks of the hand mixer. Stir in white wine. Squeeze the gelatine, dissolve and mix with the lemon juice. Stir the gelatine into the egg and wine cream and chill for approx. 20 minutes. In the meantime, whip 200 g cream until stiff and chill. Beat the egg whites until stiff, then add 25 g of sugar. As soon as the wine cream starts to gel, fold in first the cream, then the beaten egg whites. Spread about 1/4 of the cream on the sponge cake base and cover with the apricot halves. Spread the rest of the cream on top and cover with the 2nd sponge cake base. Cover the cake and leave it to cool overnight. Roast the flaked almonds in a pan without fat.

  3. 3

    Squeeze the gelatine, dissolve and mix with the lemon juice. Stir the gelatine into the egg and wine cream and chill for approx. 20 minutes. In the meantime, whip 200 g cream until stiff and chill. Beat the egg whites until stiff, then add 25 g of sugar. As soon as the wine cream starts to gel, fold in first the cream, then the beaten egg whites. Spread about 1/4 of the cream on the sponge cake base and cover with the apricot halves. Spread the rest of the cream on top and cover with the 2nd sponge cake base. Cover the cake and leave it to cool overnight. Roast the flaked almonds in a pan without fat. Take out and let it cool down. Whip 600 g cream and 2 packets of vanilla sugar in 2 portions until stiff. Remove the cake from the cake ring and spread with a good 1/3 of the cream. Pour the rest of the cream into a piping bag with a large perforated spout. Decorate the surface of the cake with cream tuffs. Press almond flakes to the edge of the cake and sprinkle some on the cake. Keep cold until serving. Dust the almond flakes with icing sugar on the edge of the cake as desired

  4. 4

    Take out and let it cool down. Whip 600 g cream and 2 packets of vanilla sugar in 2 portions until stiff. Remove the cake from the cake ring and spread with a good 1/3 of the cream. Pour the rest of the cream into a piping bag with a large perforated spout. Decorate the surface of the cake with cream tuffs. Press almond flakes to the edge of the cake and sprinkle some on the cake. Keep cold until serving. Dust the almond flakes with icing sugar on the edge of the cake as desired

  5. 5

    Waiting time 15 hours

Nutrition Facts

KCAL
360 kcal
CARBS
27 g
FATS
23 g
PROTEINS
7 g