Light Chiboust Cream Cake with Nougat and Apricot Compote

I’ll admit, I almost didn’t put this cake on the blog. It was a first try and we finally tasted it with our family. I found it too low in sugar at first, which was ultimately not so bad for my mom who is diabetic. And after the second slice, the opinions were unanimous: once you got used to its light, airy and not very sweet side, this cake was perfect for a hot and sunny day. So I’m posting it today. I didn’t change anything: I didn’t add any sugar and that’s what makes it different. For the chiboust cream, we usually add an Italian meringue rich in sugar, but here I used a French meringue with very little sugar. At the moment you have noticed, I put a lot of recipes of desserts: the reason? I’m writing my second book, this time about savory dishes from around the world, so I’m always cooking savory dishes at home! So I am entertaining myself with desserts but I reassure you, I have lots of good things to propose to you very soon, including a very fresh salmon terrine, perfect for the summer ! 

Start by preparing your pistachio almond cookie. It is neither more nor less than a kind of dacquoise. Beat the egg whites until stiff. Pour in the powdered sugar and continue to whisk until you can no longer feel the sugar grains in the meringue. 

Briefly mix the pistachio powder, almond powder and powdered sugar. 

Add all the powder obtained in one go to the meringue and mix by lifting as for a mousse not to make the whole fall down. 

Bake at 180°C for 20 to 25 minutes. 

For the nougat cream: cut the nougat in large pieces in a saucepan and pour the milk. 

Bring to a boil  and cook for 5 minutes over moderate heat.