Praline mousse cake with apricots

Ingredients

• Apricot mousse: 250 g canned apricots
• 250 g liquid cream
• 90 g sugar
• 7 g gelatin. Hazelnut praline and praline mousse: 350 g liquid cream + 2-3 tablespoons powdered sugar
• 7 g gelatin
• 180 g hazelnut praline
• 15 g rum
• 135 g hazelnuts
• 90 g sugar. Caramelized hazelnuts: 120 g hazelnuts
• 30 g sugar
• 15 g water
• 4 g butter. Almond and hazelnut dacquoise: 4 egg whites (125 g)
• 50 g sugar
• 16 g flour. Almond-hazelnut tant pour tant: 50 g almond powder
• 35 g hazelnut powder
• 85 g powdered sugar. Chocolate and hazelnut biscuit: 4 egg yolks
• 40 g sugar
• 30 g flour
• 10 g cocoa
• 2 egg whites
• 20 g sugar
• 30 g butter
• 25 g hazelnuts.

Preparation

Chocolate and hazelnut biscuit (tray 21x 31 cm):Bake the hazelnuts for 3-4 min. at 200 C. Place them in a towel and rub to remove the shell, then chop finely. Mix the yolks with the sugar (40 g). Add the melted butter. Then the flour mixed with the cocoa, sifted beforehand. Beat the egg whites foam with a little lemon juice (I used - as I usually do - 1/8 teaspoon cream of tartar for 1 egg white). Then add it over the mixture, mixing gently. Pour the mixture into a greased and lined pan, or use baking paper. Bake for 14-15 min in preheated oven at 200 C. After it has baked and cooled slightly straighten the edges.Daquoise with almonds and hazelnuts (tray 21 x 31 cm):For the tant-pout-tant :Bake the hazelnuts for 3-4 min. at 200 C. Put them in a towel and rub them to remove the shell (I did this operation only once, adding all the hazelnuts in the recipe). Leave the almonds in boiling water for 1 min, drain them, remove the shells (those who already have them cleaned the better), then put them in the oven at 100 C to dry for a few minutes.Grind the almonds and hazelnuts together, then add the sugar and grind together. Then sift the TPT. Whip the egg whites with some cream of tartar/lemon juice. Add the sugar in a drizzle. Then TPT mixed with flour. Pour the mixture into a greased and lined pan, or with baking paper. Level and dust with powdered sugar (not specified ingredients). Bake for 20-25 min in preheated oven at 180 C. Once baked and cooled slightly straighten the edges.Caramelized hazelnuts:Boil the water and sugar together until they reach 118 C (the petit boul stage the syrup forms a soft, flat bubble as it is gently pressed between two moistened fingers).Put the already cleaned hazelnuts in, see above procedure.Take the saucepan off the heat and stir with a paddle until it crystallizes a little (it will appear as a white powder on the hazelnuts). Return to low heat, stirring gently until the sugar has caramelized. When the hazelnuts have browned, add the butter, and turn everything out onto a tray, separating the hazelnuts from each other. Remove 24 peanuts for garnish, the rest are chopped finely with a knife.Apricot mousse:Puree the apricots in a blender, then mix with the sugar until it melts. Soak gelatine in cold water and dissolve according to the instructions on the packet. Then add over the apricots. Whip the whipped cream and add it to the mixture.Praline of hazelnuts:Cook the hazelnuts for 3-4 min. at 200 C. Put them in a towel and rub to remove the shell. In a saucepan put the sugar to caramelize, and when it turns golden brown add the hazelnuts, stirring until they are well coated in caramel.Se rastoarna on a greased tray with a little oil, and let cool. Then chop in a food processor until they become a paste.Mousse de pralin:Frisca whip with sugar and keep cold. Soak the gelatine in cold water and dissolve according to the instructions on the packet. Mix it with the rum and some of the pralin, then pour it all over the remaining pralin. Add some of the whipped cream, stir, then add the rest of the whipped cream, stirring gently from top to bottom.Assembly:On a baking tray, stick a sheet of acetate and/or baking paper with adhesive tape. Put the removable ring (adjusted to the size of the cupcakes) and pour the apricot mousse. Refrigerate for a few minutes, to harden slightly, then place the chocolate and hazelnut mousse on the top, which is soaked with a syrup made from the apricot compote juice and 1 tablespoon apricot liqueur (optional). Then pour half of the pralin mousse, sprinkle the chopped caramelized hazelnuts. Add the rest of the pralin mousse, then the daquoise cake, soaked with a syrup made of water and sugar and 1 tablespoon rum. Wrap with cling film and refrigerate to harden, at least 2 hours. Turn and decorate as desired. The recipe proposed by Daneza13Pricot mousse cake with praline and apricot mousse is special and lends itself to various special events or holidays.