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Preheat the oven to 375°F.
Grease a 9-inch springform pan and line it with baking parchment.
To make the sponge, place the eggs and sugar in a large bowl over a pan of barely simmering hot water. Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted off. Fold in almonds, cornflour and almond essence with 2 tablespoons hot water.
Pour into the prepared tin and bake for 20-25 minutes or until sponge bounces back when lightly touched in the center. When the sponge is cool, remove from spring form pan.
Line a 8-inch spring clip tin with clear film. Then, using the base of the tin as a guide, trim the sponge to fit the tin. Cut sponge in half horizontally and place one half in one base of lined tin. Arrange enough apricots over sponge base to cover, sprinkle over brandy and set aside.
To make the filling, sprinkle gelatin over 3 tablespoons cold water in a cup or small bowl and leave until spongy, then set the cup or bowl in a pan of shallow hot water and stir until dissolved. Leave to cool.
Place remaining apricots in food processor with the Milled Golden Cane Sugar and then blend until smooth. Transfer to a bowl. Whisk egg whites and cream in separate bowl until just stiff. Working quickly, stir the cooled gelatin into the pureed apricots, then fold in the cream and egg whites. Pour mixture over the apricot halves. Chill for 1 hour. Place second sponge on top and chill for an additional 2 hours. Serve in wedges dusted with powdered sugar and decorate with cape gooseberries if you prefer.
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