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Step 1
Soften the almond paste in the microwave; add 110 g of sugar and whip everything into the mixer. Gradually add the whole egg and the yolks. Melt the chocolate and butter, mix them together and add them to the mixture. It is important to carry out this operation by hand with the help of a spatula making a circular motion from the bottom upwards, so as not to disassemble the mixture. Add the sifted flour and cocoa a little at a time, always mixing with the spatula. Finally, add the whipped egg white with the remaining sugar, always mixing by hand from top to bottom. Place 3 20 cm square stainless steel shapes on a baking sheet lined with parchment paper and pour the mixture into each of them. Bake in a hot oven at 180 ° for about 15 minutes. The toothpick test is always worth it!
Step 2
Put the apricots in boiling water for about 15 minutes, drain the water and add the liqueur. Chop everything with the help of a mixer to obtain a soft consistency, similar to a puree.
Step 3
Ingredients: - 180 g of dark chocolate - 235 g of fresh cream - 25 g of honey - 50 g of butter - Almond flavor. Melt the chocolate. Boil the cream with honey. Pour the hot cream into the chocolate a little at a time and mix until the mixture is elastic and shiny. Add the aroma and the butter at room temperature and mix everything with a whisk, stirring vigorously. Let it rest at room temperature.
Step 4
Ingredients: - 12 g of gelatin sheets - 100 g of water - 170 g of sugar - 75 g of unsweetened cocoa powder - 90 g of fresh cream. Soak the gelatin in cold water. In a saucepan, mix the water, sugar, cocoa and cream. Boil for about a minute and add the squeezed gelatin. Leave the cover obtained overnight in the refrigerator.
Step 5
Use the stainless steel template to assemble your cake. Start with the first layer: alternating a layer of biscuit with the apricot filling and ganache. Repeat the same process ending with a layer of biscuit. Leave to cool in the refrigerator for a couple of hours to compact everything. Once rested, unmold it from the shape. Heat the mirror blanket in the microwave or in a water bath until it reaches a temperature of about 35-37 ° C and finally cover the cake. Decora with edible gold and a satin ribbon for the edge.
