"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for HAZELNUT MERINGUE CAKE WITH APRICOT-CREAM FILLING, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


1½ cups whole hazelnuts
4 egg whites
1 cup sugar
1 tablespoon flour
1 tablespoon vanilla extract

½ cup dried apricots, soaked overnight in water to barely cover
4 tablespoons sugar
Juice of half a lemon
1 cup crème fraiche
Powdered sugar

To make the cake, toast the hazelnuts 3 to 5 minutes on a baking sheet in a 350° oven. Whisk the egg whites until they hold soft peaks. Gradually
add the sugar, continuing to whisk until firmer peaks form. Grind the hazelnuts in a blender with the flour and fold into the meringue. Fold in the vanilla. Pour the batter into two 8-inch greased and floured round cake pans and bake approximately 1 hour in a preheated 325 degree oven until delicately browned and crisp. Cool in the pans for 3 to 5 minutes, remove from the pans, and finish cooling the cakes on racks.

To make the filling, place the apricots, sugar, and lemon juice in a saucepan and simmer gently 30 to 60 minutes until soft enough to
sieve. Force through a sieve with the back of a large spoon. Whip the crème fraiche and carefully fold in the sieved apricots. Spread the cream generously on one layer of the cake. Add the top
layer and sprinkle with powdered sugar. Any remaining cream can be served on the side. Chill the cake several hours before serving.

Number Of Servings:
Number Of Servings:




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