Frothy lemon slice with apricots stuffed

FROTHY LEMON 2_17412 with apricot and CANDIED CITRON ingredients for 8 persons 200 g biscuits, 100 g butter, 300 ml lemon juice 350 g ripe apricots, 18 g gelatine leaves, 2 tablespoons limoncello liqueur, 7 egg whites, 300 g cream, 80 g sugar, 40 g icing sugar, 3 tablespoons apricot jam, candied Citron.

Preparation: 30 minutes cooking time: 7 minutes: 6 hours Rest finely Crumbled cookies in food processor; melt the butter 3 minutes in a pan, fry it and free off the heat, add biscuits, mixing.

Wet with cold water inside the rim of a baking tray can be opened (24 cm in diameter), place it on the plate and pour the mixture of butter and biscuits, distributed in an even layer and press with the back of a spoon.

Place the plate in the freezer until it is complete.

Soften gelatin in cold water.

Wash the apricots, dry, cut them in half, remove the stones, hold aside 10 apricot halves, and cut the rest of a cm dice.

In a pan heat the lemon juice, boil, add the liqueur, mix the gelatin, stirring well squeezed.

Pour the egg whites, at room temperature, in a bowl, mount them with the electric mixer for about seven minutes, add granulated sugar, a little at a time, with the vertical movements of a fork.

Whip the cream, very cold, and the icing sugar in a bowl until foamy atra? well, then add with a fork to lemon juice, chilled but not yet consolidated.

Add the whipped egg whites with a fork while practicing slow vertical movements not to remove them (use a small part of this compound to fill half apricots then put them in the refrigerator).

Spread the nuts on the basis of apricot cake cookies, pour over the mixture with the lemon juice and level it with the back of a spoon.

Place the plate in the refrigerator until the mixture has consolidated, 6 hours approximately.

Pass the blade of a knife between the edge of the Pan and the cake, to disengage and tamponatelo to the exterior using a sponge soaked in very hot water.

Open the hinge, pull the Board and transfer the cake to a serving platter with a spatula.

Put on half-sweet apricots and decorated with candied Citron cut into small cubes.