Bavarian nougat apricots

Ingredients

For 4 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

Method

1. 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. 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. 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. 4.Cut the cookie into a circle, cover it with foam. Save 1 hour at a time.
5. 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. 6.Cover the cake with apricots jelly and place 5 hours fresh.