MERINGUE AND APRICOT LAYERED CAKE
100 grams of apricots dried, soaked overnight
25 grams of white castor sugar
300 ml double cream or heavy cream whipped
FOR THE MERINGUE
250 grams castor sugar
Few drops of vanilla extract
½ teaspoon lemon juice
1 can of Apricot halves to decorate
METHOD
Draw 2 (8 inch) circles on lightly greased greaseproof paper
and place on 2 baking sheets.
For making the meringue
Whisk the egg whites until stiff, Add sugar 1 tablespoon at
a time whisking continuously until the mixture is thick and holds its shape on
the whisk.
Gently fold in the vanilla extract and lemon juice. Spoon or
pipe with the help of a piping bag the meringue onto the prepared baking sheets,
following the marked circles.
Bake in a preheated oven for 40-45 minutes until crisp and lightly
coloured.Leave to cool on a wire tray for 10-15 minutes and then remove the
paper.
For making the filling
Simmer the soaked apricots in their liquid until they are
tender and have reduced to a thick puree. Cool and sweeten to taste.
Reserve half of the cream and mix the remaining with the
puree.
Sandwich the meringues with the apricot cream and decorate
the top with piped cream rosettes and apricots.
Serve and enjoy
