Marzipan mousse tart with apricots

Name: Marzipan mousse tart with apricots
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 9 eggs (Gr. M), 175 g sugar; 1 package Vanillin sugar; 75 g flour, 50 g cornstarch; 1/2 package Baking Powder; 12 sheets white gelatine; 300 g Marzipan raw mass; 8 Drops of bitter almond aroma; 1/8 l milk, 750 g whipped cream; 4 TABLESPOONS Apricot liqueur or juice; 1 can(s) (425 ml) Apricots; 1-2 Milk chocolate bars; 1 TEASPOON Icing sugar, baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

9 eggs (Gr. M), 175 g sugar
1 package Vanillin sugar
75 g flour, 50 g cornstarch
1/2 package Baking Powder
12 sheets white gelatine
300 g Marzipan raw mass
8 Drops of bitter almond aroma
1/8 l milk, 750 g whipped cream
4 TABLESPOONS Apricot liqueur or juice
1 can(s) (425 ml) Apricots
1-2 Milk chocolate bars
1 TEASPOON Icing sugar, baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate 3 eggs. Beat 3 egg whites and 3 tbsp. water until stiff, while pouring in 100 g sugar and vanillin sugar. Beat 3 egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Cooling down
2
Soak the gelatine in cold water. Dice marzipan. Separate 6 eggs. Cream marzipan, 6 egg yolks, 50 g sugar and flavour. Gradually stir in the milk. Beat 6 egg whites until stiff, while pouring in 25 g sugar. Whip cream until stiff. Squeeze the gelatine, dissolve over a mild heat. Stir in liqueur by the spoonful. Stir into the marzipan cream. Fold in cream and beaten egg white
3
Cut the sponge once. Place the edge of the mould around the lower base. Spread just under 1/3 of the cream on top. Place 2nd base on top. Spread just under 1/3 of the cream on top. Spread the rest of the cream in a small bowl
4
Drain the apricots well. Place the apricots, except for about 2 halves for decoration, as a circle on the cake. Chill the cake and the rest of the cream for about 6 hours
5
Use the ice-cream scoop or 2 tablespoons of the rest of the cream to cut off balls or cams (dip the scoop into lukewarm water in between). Place in the middle of the cake. Chill for approx. 2 hours
6
Slice off the chocolate with a peeler. Decorate the cake with the rest of the apricots, chocolate rolls and icing sugar