just several layers of meringue with filing in between..It's lighter than a flour cake and we love it.
4-egg whites
1-c. sugar
pinch cream of tartar
3-oz. almonds, ground
4-oz. dried apricots
2/3-c. water
strip of lemon rind, 1/2 inch by 1 inch
juice of 1/2 of a fresh lemon
1-c. heavy cream
grated semisweet chocolate
Serves 8
Preheat oven to 275f. beat egg whites til stiff. Add 1 tab. sugar and the cream of tartar and continue to beat for another minute. Fold in the rest of the sugar and ground almonds all at once. Divide mix onto 2 baking sheets lined with parchment and form into 8 inch circles. Bake 1 hr. Remove from oven and peel away paper. Set aside to cool. Simmer apricots in 2/3 c. water with lemon rind and juice about 20 min. Puree in blender and then cool. to assemble, place a round of meringue on plate. Whip cream til stiff and then spread half on the meringue round. With spatula, swirl half of the apricot puree through the whipped ceam to give a marbled look. Top with 2nd, meringue,cream and rest of the apricot puree. Sprinkle top with the grated chocolate. Refrigerate till firm.
enjoy,
kadesma
4-egg whites
1-c. sugar
pinch cream of tartar
3-oz. almonds, ground
4-oz. dried apricots
2/3-c. water
strip of lemon rind, 1/2 inch by 1 inch
juice of 1/2 of a fresh lemon
1-c. heavy cream
grated semisweet chocolate
Serves 8
Preheat oven to 275f. beat egg whites til stiff. Add 1 tab. sugar and the cream of tartar and continue to beat for another minute. Fold in the rest of the sugar and ground almonds all at once. Divide mix onto 2 baking sheets lined with parchment and form into 8 inch circles. Bake 1 hr. Remove from oven and peel away paper. Set aside to cool. Simmer apricots in 2/3 c. water with lemon rind and juice about 20 min. Puree in blender and then cool. to assemble, place a round of meringue on plate. Whip cream til stiff and then spread half on the meringue round. With spatula, swirl half of the apricot puree through the whipped ceam to give a marbled look. Top with 2nd, meringue,cream and rest of the apricot puree. Sprinkle top with the grated chocolate. Refrigerate till firm.
enjoy,
kadesma
