{"id":280306,"date":"2014-07-17T11:11:00","date_gmt":"2014-07-17T09:11:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/light-chiboust-cream-cake-with-nougat-and-apricot-compote"},"modified":"2014-07-17T11:11:00","modified_gmt":"2014-07-17T09:11:00","slug":"light-chiboust-cream-cake-with-nougat-and-apricot-compote","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/light-chiboust-cream-cake-with-nougat-and-apricot-compote\/","title":{"rendered":"Light Chiboust Cream Cake with Nougat and Apricot Compote"},"content":{"rendered":"
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\nI’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 ! <\/div>\n
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\nRecipe for light apricot cake:<\/div>\n
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\nPistachio cookie<\/span><\/b><\/div>\n
\n-80g of egg whites<\/span><\/b><\/div>\n
\n-35g of sugar<\/span><\/b><\/div>\n
\n-50g icing sugar<\/span><\/b><\/div>\n
\n-40g of pistachio powder<\/span><\/b><\/div>\n
\n-60g of almond powder<\/span><\/b><\/div>\n
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\nLight chiboust cream nougat:<\/span><\/b><\/div>\n
\n-90g of nougat<\/span><\/b><\/div>\n
\n-10g of sugar<\/span><\/b><\/div>\n
\n-250ml of milk<\/span><\/b><\/div>\n
\n-4 egg yolks<\/span><\/b><\/div>\n
\n-20g of cream powder<\/span><\/b><\/div>\n
\n-3 sheets of gelatin<\/span><\/b>
\n-120g of egg whites<\/span><\/b>
\n-50g of sugar<\/span><\/b><\/div>\n
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\nApricot compote:<\/span><\/b><\/div>\n
\n-400g of pitted apricots<\/span><\/b><\/div>\n
\n-50g of water<\/span><\/b><\/div>\n
\n-100g of sugar<\/span><\/b><\/div>\n
\n-1 vanilla bean<\/span><\/b><\/div>\n
\n-1 tablespoon praline powder<\/span><\/b><\/div>\n
\n-3 sheets of gelatin<\/span><\/b><\/div>\n
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\nStart 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. <\/i><\/div>\n


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\nBriefly mix the pistachio powder, almond powder and powdered sugar. <\/i><\/div>\n
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\nAdd 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. <\/i><\/div>\n
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\nPut the dough in a bag with a 10mm nozzle and make a thick disk of 20cm on baking paper, the diameter of the circle we will use later. <\/i>
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\nBake at 180\u00b0C for 20 to 25 minutes. <\/i><\/div>\n
\nFor the nougat cream: cut the nougat in large pieces in a saucepan and pour the milk. <\/i><\/div>\n


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\nHeat over low heat and bring to a boil. <\/i>
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\nMeanwhile, whisk together the yolks, cream powder and sugar. (on the picture there are more yolks, but there are 4 in the recipe).<\/i>
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\nWhen the milk boils and all the nougat has melted, pour it over the yolk-sugar-cream powder mixture. <\/i><\/div>\n


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\nReturn to the stove and cook until it boils, whisking over moderate heat. <\/i>
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\nSoak your gelatin sheets in cold water until soft and wring them out well. <\/i><\/div>\n


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\nAdd them to the pastry cream. <\/i>
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\nMix for 2 minutes to disperse gelatin. <\/i>
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\nBeat the egg whites until stiff, adding the sugar as before. <\/i>
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\nAdd the whites to the still warm cream and mix while lifting the whole. <\/i>
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\nThis is the baked cookie. Peel it off the paper ! Place it back on the paper, then use the circle to cut the size of the cake and remove the excess. <\/i><\/div>\n


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\nPour the light chiboust cream over the cookie disk. There should be at least a 7-8mm margin at the top of the circle for the compote. Chill (on a plate) for one hour and then freeze. <\/i><\/i><\/div>\n

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\nMake your compote: put the pitted apricots, cut into pieces in a saucepan. Add water, sugar and the inside of a vanilla bean. <\/i><\/div>\n


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\nBring to a boil  and cook for 5 minutes over moderate heat.<\/i><\/div>\n


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\nRemove from the heat and add the praline powder. You can put some ready-made from the store. <\/i>
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\nThen add the soaked, softened and wrung out gelatin sheets. <\/i>
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\nMix well and pour the mixture (even when hot) over the chilled (frozen) cream. <\/i><\/div>\n


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\nLet cool to room temperature, then place in the fridge and then in the freezer. <\/i><\/div>\n


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\nThe next day, take out the frozen cake. Run a hair dryer around the metal ring and then untie the cake. Place on a plate and chill in the fridge to defrost until serving. <\/i><\/div>\n


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\nEnjoy it chilled on a beautiful summer day ! <\/i><\/p>\n

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\n<\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":1,"featured_media":40403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-280306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=280306"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280306\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/40403"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=280306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=280306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=280306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}