"The belly rules the mind."--Spanish Proverb

HAZELNUT MERINGUE CAKE WITH APRICOT-CREAM FILLING Recipe

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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.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

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

FILLING
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

Directions:
Directions:
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.

Filling:
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:
8-12

 

 

 

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