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Stéphane Glacier
MOF 2000

1 - Rich shortcrust pastry

	Butter		600 g
	Icing sugar		400 g
	Almond powder		120 g
	Eggs		200 g
	Flour		1 kg

Mix the butter with the paddle. Add the icing sugar and almond powder. Add the eggs, mix until a smooth mixture is obtained. Add the flour, mix very lightly. Put the dough at least 2 hours in the refrigerator. Roll out the dough to 3 mm thick and cut into 16 cm diameter circles. Bake for 20 minutes at 170°C until golden in colour. Leave to cool.

2.1 - The apricot "spring-summer" filling

	Boiron Apricot Puree		230 g
	Boiron Passion Fruit Puree		70 g
	Sugar		280 g
	IQF apricots		100 g

In a saucepan, heat the apricot puree and passion fruit puree with the sugar. Cook until it has the consistency of jam (72° Brix on the refractometer). Add the diced apricots. Mix and set aside.

2.2 - The banana-blackcurrant "autumn-winter" filling

	Boiron Banana Puree		300 g
	Sugar		280 g
	Boiron Lemon Puree		30 g
	Boiron IQF blackcurrant		70 g

In a saucepan, heat the banana puree, lemon puree and sugar. Cook until it has the consistency of jam (72° Brix on the refractometer) then add the IQF blackcurrants. Set aside.

2.3 - The "irresistible" red fruit filling

	Boiron Raspberry Puree		200 g
	Boiron Blackcurrant Puree		100 g
	Sugar		300 g
	Boiron IQF raspberries		100 g

In a saucepan, heat together the raspberry puree, the blackcurrant puree and the sugar. Cook until it has the consistency of jam (72° Brix on the refractometer). Add the IQF raspberries and set aside.

3 - Almond dacquoise

	Almond powder		320 g
	Icing sugar		320 g
	Flour		65 g
	Egg whites		400 g
	Sugar		170 g
	Cream of tartar		3 g

Sieve the almond powder, icing sugar and flour together and then pour them delicately onto the egg whites stiffly beaten with the sugar and cream of tartar.

Assembly

In buttered 16 cm diameter tins lined with greaseproof paper, place a disk of baked shortcrust pastry. With a 12 mm diameter, pipe out a dacquoise crown on the inner wall of the circle. Also pipe out a thickness of half a centimetre on the shortcrust pastry base. Garnish with 1 cm of fruit filling of your choice. Pipe another dacquoise layer to close the filling. Pipe out the dacquoise on top to decorate the top of the cake. Sprinkle with icing sugar. Bake at 170°C for 35 minutes. Cool and remove from the circle.
Place a gold ribbon around the cake and decorate the top with dried fruit and candied fruit or fruit that keep and are not too fragile.

Tips and advice

For the shortcrust pastry: use weak, low gluten flour to obtain crisp pastry.
For the dacquoise: make sure the egg whites are very smooth to obtain a fine dacquoise. To give more character to the cake, it is possible to use almond powder with the skin.
For the filling: it should be sufficiently cooked to guarantee a certain consistency. However, do not cook it too much to avoid it becoming too hard and elastic.