Apricot Caramelia

Name: Apricot Caramelia
Ingredients: 110 g icing sugar; 65 g all purpose flour / plain flour; 65 g all purpose flour / plain flour; 125 g almond flour / ground almond; 125 g almond flour / ground almond; 255 g egg whites; 360 g apricot purée; 75 g dried apricots, chopped; 32 g pectin NH; Valrhona Manjari Dark Chocolate, 64%, tempered; White chocolate, tempered; Valhrona Manjari dark chocolate, 64%, tempered; Sorrel leaves, thin slices of fresh apricots and whipped cream.; Sorrel leaves, thin slices of fresh apricots and whipped cream.; Sorrel leaves, thin slices of fresh apricots and whipped cream.; 125 g water (for syrup); 125 g water (for syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Ivoire white chocolate, 35%; 160 g condensed milk; 90 g Valhona absolu cristal neutral glaze; SQ orange food color; 14 g silver gelatin sheets; 600 g whole milk / full fat milk; 600 g whole milk / full fat milk; 750 g Valhrona Caramélia milk chocolate caramel, 36%; 1000 g heavy cream / double cream, whipped; 1000 g heavy cream / double cream, whipped

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Almond Dacquoise Cake

110 g icing sugar
65 g all purpose flour / plain flour

Dessert

Method

Almond Dacquoise Cake

Preheat oven to 180°C / 356°F.
In a bowl, sieve together icing sugar and flour. Add almond flour.
In a separate bowl, whip egg whites and sugar to a meringue.
Fold in flour