Abricotine

Components

• Genoise, split into 2 layers
• Dessert syrup flavored with kirsch
• Apricot preserves
• Italian Meringue

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