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Apricot Cream Cake
Ingredients
8 lady fingers
2 eggs, separated
1/2 cup sugar
1/8 tsp. salt
1 can (12 oz.) apricot nectar
1 envelope unflavored gelatin
2 tbsp. lemon juice
red food coloring
1-1/2 cups heavy cream
powdered sugar
Directions
Separate the lady fingers to make 16 pieces. Cut one end to even and stand 1/2 inch apart in a 6-inch deep spring-form pan that is lightly buttered.
Beat the egg yolks, 1/4 cup of the sugar, salt and the nectar. Sprinkle gelatin over the mixture. Place the mixture in a double boiler and simmer, do not boil the water. Cook, stirring constantly, for about 5 minutes or until the mixture coats the spoon. Strain the mixture into a large bowl, add lemon juice and food coloring to make a deep apricot color. Chill fast, stirring often, just until the mixture is as thick as unbeaten egg whites.
While the gelatin mixture chills, beat the egg whites, add the remaining 1/4 cup sugar a tablespoon at a time and beat until firm peaks form (meringue). Whip 1 cup of heavy cream. Fold the meringue, then the whipped cream into the gelatin mixture. Spoon into the lady finger lined pan. Chill for several hours or until firm. Unmold and dust the lady fingers with powdered sugar. Whip the remaining 1/2 cup of heavy cream and spoon in puffs on top.
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