Cakes and Pastries Recipes - Dacquoise with Rice Pudding and Roasted Apricots Recipe

Ingredients

Serves 6:

• 3 egg whites

• 4 1/2 oz (130 g) crystal sugar

• 2 3/4 oz (80 g) almond powder

• 1 3/4 oz (50 g) confectioners' sugar

• 1 tablespoon shaved almonds

• 3/4 oz (20 g) butter

• 12 1/3 oz apricots

• Apricot icing (refer recipe)

Rice pudding:

• 2 1/8 oz (60 g) round rice

• 1-11/4 cup milk

• 1/2 vanilla pod, split and scraped

• 1 egg yolk

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Method:

1. Preheat the oven to 350°F/180°C.

2. Whisk the egg whites to stiff peaks, folding in 2 3/4 oz (80 g) of crystal sugar at the end. Stir in the almond powder and 1 1/2 oz (40 g) of confectioners' sugar.

3. Place a pastry ring on some baking paper. Using a pastry bag, make a crown of small balls of batter and fill the entire ring, forming a spiral. Sprinkle with the shaved almonds and dust with the remaining confectioners' sugar. Bake for 15 min.

4. Prepare the rice pudding: pour the rice into boiling water. Drain as soon as it comes to a boil. Place the rice in a saucepan. Add the milk and the vanilla. Cook over low heat for 20 min, until all the milk has been absorbed. Remove from the heat and stir in the yolk. Cool.

5. Take the dacquoise out of the oven, without turning it off, and allow it to cool. The dacquoise should be moist in the center. Melt the butter. Increase the oven temperature to 410°F/210°C.

6. Arrange the halved and pitted apricots on a baking sheet tlined with baking paper. Brush the apricots with the melted butter and sprinkle with the remaining sugar. Bake for 10 min. Allow to cool.

7. Garnish the dacquoise with the rice pudding. Arrange the roasted apricots like a rose, and coat with the cooled apricot icing. Serve.