Abricotine

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Place a layer of genoise on a cake card and brush it with syrup.
  2. Spread with a layer of apricot preserves.
  3. Top with the second genoise layer and brush with syrup.
  4. Coat the top and sides of the cake with Italian meringue.
  5. Using a pastry bag with a star tip, pipe a decorative border of Italian meringue on top of t