Bavarian nougat apricots

Name: Bavarian nougat apricots
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Cuisine française
Ingredients: 120 g Sugar powder; 145 g Soft butter; 3 Eggs; 125 g Hazelnut powder; 40 g Sifted flour; 60 g Honey; 4 Egg whites; 40 g Sugar powder; 120 g Pistachios; 80 g candied orange bark; 30 cl Liquid cream; 8 g Gelatin leaves; 200 g Apricots in syrup; 6 Gelatin leaves

Total time: 1 h 15
servings: 4 servings
Dish type: Dessert

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Contains tree nutsContains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

45 min

Cook

30 min

Total time

1 h 15

Ingredients

servings

120 g 120 g Sugar powder
145 g 145 g Soft butter
3 3 Eggs
125 g 125 g Hazelnut powder
40 g 40 g Sifted flour
60 g 60 g Honey
4 4 Egg whites
40 g 40 g Sugar powder
120 g 120 g Pistachios
80 g 80 g candied orange bark
30 cl 30 cl Liquid cream
8 g 8 g Gelatin leaves
200 g 200 g Apricots in syrup
6 6 Gelatin leaves

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Method

1
Preheat oven th. 6 (180°C). Whip 125 g of butter with sugar and add the eggs and hazelnuts. Mix until you get a sparkling mixture and then incorporate the flour. Pour into a buttered and floured round mould. Bake 30 minutes. Demolerate warm.
2
For nougat moss, mount the whites in firm snow. Bring to a boil 4 min 1 spoon. water with honey and sugar. Pour this mixture over the whites by whipping. Add dried fruits and orange bark.
3
Drain the cream very cold in chantilly. Heat two spoons. and melt the previously softened gelatine in the cold and dried water. Add to the rest of chantilly.
4
Cut the cookie into a circle, cover it with foam. Save 1 hour at a time.
5
Drain the apricots and mix them. Heat two spoons. and add the softened gelatin to the cold and dried water. Stir in the rest of mashed apricots. Book fresh 15 min.
6
Cover the cake with apricots jelly and place 5 hours fresh.

Nutrition

calories: 500 kcal
fatContent: 35 g
fiberContent: 3 g
sugarContent: 40 g
sodiumContent: 60 mg
proteinContent: 10 g
cholesterolContent: 150 mg
carbohydrateContent: 50 g
saturatedFatContent: 15 g
unsaturatedFatContent: 20 g

Indicative values from the source, for the original recipe.

Source : recette-plus

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