Utensils
- a Savoy cake pan
- an electric mixer with bowl
- a saucepan (to caramelize the apricots).
- a spatula
- a sieve
- a kitchen brush
- parchment paper (to butter and sweeten the pan)
1. The Savoy cake
Start by buttering and sweetening a Savoy cake pan. Clarify the eggs. In the bowl of the mixer, blanch the yolks with half of the sugar for 10 minutes. Then sift the powders. Remove the yolk/sugar mixture and whip the whites with the rest of the sugar. Mix the yolk/sugar mixture with the whipped egg whites and add the powders. Remove to the tin and bake at 160°C for 30 minutes. After baking, let the cake cool before removing it from the pan.
2. Editing
Cut the cake lengthwise and line with the apricot filling. Caramelize the edges of the apricot wedges with sugar and spread them evenly over your preparation. To finish, place a few pink praline chips as a topping.
3. The Chef's Tip:
This recipe can be easily adapted with the rest of our filling and pastry fruit range.
