Apricot

Reverse Sacher

Name: Reverse Sacher
Ingredients: Fruttarine® apricot: 200 g; Caster sugar: 120 g; Fine salt: a pinch; Baking powder: 10 g; Peanut oil: 50 g; Medium eggs: 1; Whole milk: 75 g; Apricot yoghurt: 80 g; Apricots in pieces: 200 g; Apricot juice: 150 g; Caster sugar: 25 g; 70% extra-dark chocolate: 200 g; Butter: 70 g; White chocolate: 200 g; Butter: 40 g; Fresh cream: 150 g; Vanilla: 1 pod; Apricot purée: 200 g; Mascarpone: 100 g

Flour used

Apricot

Ingredients

For the base

Fruttarine® apricot200 g
Caster sugar120 g
Fine salta pinch
Baking powder10 g
Peanut oil50 g
Medium eggs1
Whole milk75 g
Apricot yoghurt80 g
Apricots in pieces200 g

For the apricot syrup

Apricot juice150 g
Caster sugar25 g

For the extra-dark chocolate filling

70% extra-dark chocolate200 g
Butter70 g

For the apricot glaze

White chocolate200 g
Butter40 g
Fresh cream150 g
Vanilla1 pod
Apricot purée200 g
Mascarpone100 g

Method

For the base

Mix the flour, sugar, salt and baking powder
Separately, mix the oil, egg, milk and yoghurt
Combine the two mixtures
Add the apricot pieces
Pour into a buttered and floured 22cm tin and bake at 200° for about 25 minutes

For the syrup

Bring the syrup ingredients to the boil over medium heat. Leave to cool and use

For the filling

Bring the cream to the boil
Pour it over the chocolate and blend
Add the butter and stir
Leave to cool and use

For the apricot glaze

Heat the cream and butter
Pour over the chocolate and let it melt
Mix the apricot purée with the mascarpone and vanilla
Combine the two mixtures
Leave to rest overnight in the fridge and use

ASSEMBLING THE DESSERT

Cut the base in half. Soak both halves with the syrup. Fill with the chocolate ganache. Glaze the cake

Recipe by pastry chef Mattia Albertin