Ingredients
145 g ground almonds
145 g icing sugar
130 g T45 flour
240 g egg whites
110 g caster sugar
145 g whole eggs
90 g egg yolks
250 g apricot purée
50 g glucose syrup
60 g caster sugar
8 g pectin NH
35 g lemon juice
Preparation
Mix the ground almonds, icing sugar and T45 flour together.
Beat the egg whites with the caster sugar.
Gradually add the egg and yolk mixture.
Gently fold in the dry ingredients with a rubber spatula.
Place on a 60 x 40 cm baking tray lined with a Silpat baking mat (800 g).
Bake in a convection oven at 175°C for 12 minutes.
Heat the purée with the glucose syrup.
Add the sugar previously mixed with the pectin.
Bring to a boil and add the lemon juice.
Set aside to chill.
Warm the Stand & Overrun (1) with the bitter almonds and pour onto the white chocolate.
Fold in the melted hydrated gelatin.
Add the cold Stand & Overrun (2).
Mix and set aside to chill for at least 4 hours.
Assembly
Mix the apricot jam, transfer it to a piping bag and set aside.
Whip the ganache, transfer it to a piping bag fitted with a plain 12 mm nozzle.
Pipe alternating strips of jam and ganache onto the surface of the cake and then gently roll it up.
Tighten the roll and freeze for clean slicing.
Decorate with dollops of whipped ganache and pieces of fresh apricot.
