Ingredients
Sponge Cake
1 lb  White Sponge Cake Mix
12 oz  Whole eggs
3 oz  Water
3 oz  Milk

Pecan Meringue
4 oz  Pecans, lightly toasted
1 oz  Corn starch
6 oz  Egg whites
12 oz  Sugar
3 oz  Water

Sweet Potato Apricot Mousse
12 oz  Baked sweet potato purée
12 oz  Apricot Marmalade
3 tsp  Ground cinnamon
1/2 tsp  Ground nutmeg
1/2 tsp  Ground cloves
2 tsp  Vanilla Extract
2 tbsp  Brandy
6 oz  Half and Half
9 oz  Swiss Dream Neutral
48 oz  Heavy cream

Apricot Glaze
12 oz  Napmiroir
4 oz  Apricot Marmalade

Preparation
Sponge Cake
Line a full sheet pan with a silpat. Place the White Sponge Cake Mix,eggs and water into a mixer with the whip and whip on high speed forabout 7 minutes. When the batter comes to a thick light foam add themilk and continue to whip on high speed for one minute more. Pourthe batter onto the prepared sheet pan and spread it even with aspatula. Bake the sheet in an oven that has been pre heated to400°F for about 10 minutes or until the cakes springs back whengently pressed.

Pecan Meringue
Place the pecans and corn starch in a food processor and grind toa fine powder. Place egg whites in a mixer with the whip attachment.Cook the sugar and water to 235°F. When the sugar reaches 235°Fstart to whip egg whites on high speed. When the sugar reaches240°F lower the machine to medium and slowly drip hot sugar intothe egg whites. Allow whites to whip on medium speed until theyreach stiff peaks. Remove whites from machine and gently fold inthe pecan corn starch mixture. Fill 6 cavities of a #M372 K Flexipanwith meringue and pipe remaining batter onto sheet pans lined withparchment paper, about the size of a quarter. Bake the meringue inan oven that has been pre heated to 225°F for about 1 hour.

Sweet Potato Apricot Mousse
Combine the sweet potato purée, Apricot Marmalade, spices andBrandy in a bowl and whisk until combined. Whisk in the Halt andHalf and then the Swiss Dream Neutral. Heat the mixture to 90°Fand allow it to cool slightly. Whip the heavy cream to medium peaksand fold it gently into the sweet potato mixture.

Apricot Glaze
Place the Napmiroir and Apricot Marmalade in a bowl and stir untilcompletely combined.

Setting
Cut 6 - 6" circles out of the sponge sheet. Brush the cakes with Brandyflavored simple syrup (1:1). Remove the Pecan Meringue disks fromthe flexipans and spread a thin layer of Apricot Marmalade on top ofeach disk and press each disk onto a sponge cake circle. Brush theinside of 6 – 6 1/2" x 1 1/2" metal rings with vegetable oil and place themover the sponge cake circles. Prepare the Sweet Potato ApricotMousse and fill the rings, smoothing the tops with a spatula. Place thecakes in the freezer and allow them to freeze.

Decoration
Prepare the Apricot Glaze. Remove the cakes from the freezer andspread a thin layer of the Apricot Glaze on top of each cake. Removethe cakes from the rings and garnish with the remaining macaroons thathave been dipped in Ultra Gloss.

Specialty Ingredients
#41003 Bakbel Apricot Marmalade
#41021 Bakbel Napmiroir
#22140 White Sponge Cake Mix
#90072 Vanilla Extract
#22202 Swiss Dream Neutral
#31253 Felchlin-Swiss Ultra Gloss