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Original recipe by Bellouet-Conseil - The Apricot Tree with Griottines

Original recipe by Bellouet-Conseil.

Gioconda Sponge Cake

Eggs - 250 g
Icing sugar - 175 g
Ground almonds - 175 g
Flour - 50 g
Butter - 40 g
Egg whites - 325 g
Sugar - 80 g

Whisk together the icing sugar, ground almonds, eggs and flour. Add the melted butter and the egg whites, beaten until stiff with the sugar. Leave the mixture to rest so that it reduces in volume.
Spread onto Silpat sheets at a rate of 500 g per 40 x 60 cm sheet. Bake at 230 °C for 7 to 8 minutes (oven door ajar), in a fan-assisted oven.

Almond Genoise

Raw almond paste - 150 g
Sugar - 200 g
Eggs - 10
Flour - 310 g
H.F. emulsifier - 22 g
Butter - 100 g

Mix the raw almond paste with the sugar, then gradually add the eggs and the H.F. and beat with an electric mixer until the mixture has a honey-like consistency.
Add the sifted flour and, finally, the butter. Bake in rings at 180 °C for 20 to 30 minutes.

Almond dacquoise

Ground almonds - 230 g
Icing sugar - 250 g
Egg whites - 300 g
Sugar - 100 g

Beat the egg whites and sugar until stiff peaks form; then gently fold in the sifted mixture of icing sugar and ground almonds. Pipe using a piping bag fitted with a No. 9 nozzle. Bake at 180 °C for approximately 20–25 minutes.

Apricot mousse

Apricot pulp - 1 kg
Lemon juice - 40 g
Italian meringue - 300 g
Gelatine - 35 g
Whipped cream - 700 g

Add the liquid gelatine, previously rehydrated in cold water, mix in the apricot pulp and lemon juice, then gradually fold in the Italian meringue and whipped cream.

Gelatinised Palais de Coulis

Sour cherry purée - 400 g
Griottine juice concentrate - 400 g
Water - 100 g
Sugar - 50 g
Griottines - 250 g
Gelatine - 20 g

Mix the sour cherry purée, the griottine juice, the water and the sugar. Add the liquid gelatine, previously rehydrated in cold water, then the griottines. Pour the mixture into rings 2 cm smaller than the assembly ring and run under cold water.

Apricot punch

Syrup at 30° B - 400 g
Apricot brandy - 75 g

Assembly

Line a 4.5 cm high ring with a strip of Gioconda sponge. Place a disc of chocolate-chip dacquoise on the base, followed by a little apricot mousse, then successively the gelatinised coulis layer, the genoise soaked in the punch, and the apricot mousse.