Ingredients
Almond Sponge
300 g / 10.7 oz California Almond Paste
125 g / 4.5 oz Whole eggs
75 g / 2.7 oz Egg yolk
275 g / 9.8 oz Egg white
100 g / 3.6 oz Granulated sugar
120 g / 4.3 oz Pastry flour, sifted
Chocolate Croquantine Bottom
70 g / 2.5 oz Edelweiss 36%
130 g / 4.6 oz Croquantine
Mascarpone Crème
60 g / 2.1 oz Egg yolk
260 g / 9.2 oz Granulated sugar
75 g / 2.7 oz Water
4 g / 0.2 oz Sheet Gelatin
300 g / 10.7 oz Mascarpone cheese
100 g / 3.6 oz Praline Paste
500 g / 17.9 oz Heavy cream 35%, soft whipped
Cooked Apricots
300 g / 10.7 oz Apricots whole, DGF
50 g / 1.8 oz Granulated sugar
1 ea Vanilla Bean
Preparation
Almond Sponge
Mix California Almond Paste, whole eggs and egg yolk. Whip up egg white and granulated sugar to peak before adding to the California mixture. In the end incorporate sifted pastry flour. Spread out on a silpat sheet and bake at 200°C/392°F for 10 minutes. Cut out rectangles of 70 x 245 mm / 2.8 x 9.6 inches. This recipe is for 1 sheet pan of 400 x 600 mm / 15.7 x 23.6 inches.
Chocolate Croquantine Bottom
Warm up Edelweiss 36% and add Croquantine flaky wafers. Mix well. Spread a thin layer of White Chocolate Croquantine on the bottom of the cake.
Mascarpone Crème
Cook granulated sugar and the water to 121°C/250°F and add very slowly to the whipped egg yolk. Whip cold. Add the melted Sheet Gelatin to the egg mixture. Add now Praline Paste and mascarpone cheese. In the end fold in the soft whipped heavy cream.
Cooked Apricots
Cut apricots into slices and cook them with the granulated sugar and vanilla bean till slightly soft, let them cool down.
Setting
Prepare the rings and lay them out with plastic stripes. Fill in half of the ring with Mascarpone Crème. Add one piece of sponge and place the Cooked Apricots on top. Pipe some Mascarpone Crème on top and cover with a second piece of sponge. Level out nice. Freeze. Spread a thin layer of white chocolate Croquantine on the bottom. Unmold and spray with white couverture and some apricot colour.
Decoration
Decorate with some Apricot and chocolate decoration.
Specialty Ingredients
#31125 FELCHLIN-Swiss EDELWEISS RONDO 36%
#31305 FELCHLIN-Swiss PRALINE PASTE
#31333 FELCHLIN-Swiss CROQUANTINE FLAKY WAFER #90071 Vanilla Beans Madagascar
#90070SI Sheet Gelatin Silver
