Apricot, peach and rosemary cake composed of
– a honey and rosemary madeleine biscuit,
– an apricot, peach and rosemary compote,
– a vanilla mousse,
– a peach and apricot jelly.
– Pastry frame 15×15 cm
– Angled spatula
Honey and rosemary madeleine biscuit
10g Martine honey
1 small sprig of rosemary
40g powdered sugar
50g of flour
1 teaspoon of yeast
– In a saucepan, melt the butter with the honey and rosemary. Set aside.
– In a bowl, mix the sugar and egg. Add the flour. Mix again.
– Pour the strained butter/honey mixture over it to remove the rosemary. Mix well.
– Pour onto a baking tray lined with baking paper slightly larger than your 15x15cm baking frame so that you can cut the biscuit out after baking with your frame. Smooth with an angled spatula to make the height even. Bake at 170°C for about ten minutes until lightly coloured. Leave to cool, then cut out your biscuit.
– Place your pastry frame on a dish and place your madeleine biscuit on the bottom.
Peach, apricot and rosemary compote
100g yellow peaches
180g of apricots
10g Martine honey
30g powdered sugar
A few sprigs of rosemary
4g gelatine (2 sheets)
– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the peach and apricot purée with the caster sugar, honey and rosemary over a low/medium heat. Be careful not to add too much rosemary so that its flavour does not overpower the fruit.
– Remove from the heat, or strain the rosemary through a sieve, and add the wrung-out gelatine. Mix well and leave to cool slightly.
– Pour over the madeleine biscuit. Place in the freezer.
80 g full cream
1 black Bourbon vanilla pod
80 g white chocolate
4 g gelatine
160 g whipping cream
– Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80 g of liquid cream with the vanilla pod, which you will have previously split in half and scraped out.
– Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod).
– Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.
– Pour over the compote and return to the freezer.
Peach and apricot jelly
– Soften the gelatine sheets in a bowl of cold water. Pour the water, peach/apricot puree and sugar into a saucepan and heat without boiling.
– Remove from the heat and add the gelatine. Allow to cool and then pour over the frozen cake.
– Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined.
– Cut out individual slices, decorate with a small apricot wedge and leave to thaw in the fridge.