Apricot, pistachio and lemon cake

Apricot, pistachio and lemon cake

During my stay at Mont Saint-Michel (check out my previous article for more details), we had to do a culinary battle in which we have to prepare a dessert during one hour using La Mère Poulard biscuits and the ingredients strictly from an imposed list. 

There was apricot and apricot jam in the list and I wanted to try a new flavor combination, I wanted to challenge myself. 

In this blogpost, you will find my cake's recipe inspired visually by MOF Yann Brys and is composed of a pistachio/lemon crunchy base using La Mère Poulard biscuits,  apricot cream, pistachio/lemon dacquoise, apricot jam, Italian meringue, crushed pistachios and lemon zest. 

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Apricot, pistachio and lemon cake recipe

Preparation time: 1 hour; Baking time: 12 min; Serves: 6;

A. Apricot cream

- Ingredients: 

  • 200g apricot
  • 37,5g granulated sugar
  • 12,5g cornstarch + 1 tbsp. water
  • 1 egg

- Directions: 

  1. Mix all the ingredients together in a blender or a mixer.
  2. In a pan, stir the whole lot until thick.
  3. Take the pan off the heat - cover with cling film to prevent a skin from forming and let it cool completely in the fridge. 

B. Pistachio and lemon crunchy base

- Ingredients:

  • 125g La Mèree Poulard lemon biscuits
  • 35g melted butter
  • 5g crushed pistachios

- Directions: 

  1. Melt the butter in a saucepan over medium heat.
  2. Mix the butter with the ingredients and fill a 10 cm cake circle with the preparation.
  3. Let it rest in the fridge. 

C. Pistachio and lemon dacquoise

- Ingredients: 

  • 30g almond powder
  • 30g pistachio powder
  • 20g flour
  • 65g icing sugar
  • 90g egg whites
  • 30g granulated sugar
  • Zest of 1 lemon

- Directions:

  1. Preheat the oven to 180°C.
  2. Sift the powders, flour and icing sugar together.
  3. Whip on medium speed the egg whites and sugar until it reaches stiff peaks in the bowl of a standing mixer.
  4. Fold the powders, flour, icing sugar and the lemon zest gently into the egg whites. 
  5. Pour the batter into a baking pan and bake for 12 minutes. 
  6. Let it cool completely on a wire rack.

D. Italian meringue

- Ingredients:

  • 1 egg white
  • 80g granulated sugar
  • 25g water

- Directions: 

  1. Cook the mixture of sugar and water on medium heat and stir only until it comes to a boil.
  2. While the sugar syrup heats, place the egg white in a bowl and whip it until it reaches the soft peaks.
  3. When the syrup reaches 118°C, stream very gradually the hot sugar syrup into the egg white and continue to whip on low to medium speed.
  4. Once you add all the syrup, increase the mixer speed to medium-high.
  5. Continue mixing until the meringue reaches the soft peaks. 
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E. Assembling the cake

  1. In a plate, put the pistachio and lemon crunchy base then pipe using a piping bag the apricot cream.
  2. Add the dacquoise then a thin layer of apricot jam on top.
  3. Pipe the Italian meringue with a piping bag filled with the St-honoré nozzle then caramelize it with a butane torch.
  4. Decorate the top of the cake with fresh apricot, crushed pistachios, lemon zest and some gold leaf.
  5. Bon appétit :)
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With love,

She who fell from the stars

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A two-day journey at Mont Saint-Michel

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