Hazelnut Tart with Apricot Filling
Hazelnut tart with apricot filling is a recipe with fresh ingredients from the sponge cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 75 g sugar
- 75 g flour
- 1 pinch salt
- 3 tbsp water
- 2 tsp powdered gelatin (concentrated)
- 1 large can apricots
- 200 g apricot jam
- 3 tbsp brandy
- 500 g whipping cream
- 3 packets stabilizer
- 100 g hazelnut brittle
- 100 g hazelnut glaze or other cake glaze
Instructions
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1.
Beat the eggs with sugar and water on high speed for about 7 minutes until stiff peaks form. Sift the flour and salt over the egg mixture and fold in gently. Pour the batter into a springform pan lined with parchment paper and bake at 180°C for about 25–30 minutes. Remove from oven, transfer to a cooling rack, lift off the parchment, and let the base cool completely. Cut once horizontally.
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2.
Rinse the gelatin with 2–3 tbsp cold water and let it bloom. Whip the cream until stiff. Drain the apricots; cut four halves for decoration into strips, dice the rest into small cubes. Mix the apricot cubes with jam, stir in brandy. Dissolve the gelatin over low heat in a saucepan and fold into the apricot mixture.
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3.
Spread the mixture onto the lower base, pipe some cream for garnish, spread remaining cream over the apricots, then place the second base on top. Melt the hazelnut glaze in a double boiler, brush the cake with it, and sprinkle with brittle. Spritz dots of cream over the cake and garnish with apricot strips before serving.
