Chipolatataart

INGREDIENTS

Apricot compote

• 2 gr agar agar
• 125 g apricots in syrup, canned

Macaroon bottom

• 125 g of butter
• 125 g of almonds 
• 170 g of sugar powder
• 120 g of flour
• 5 egg whites
• 2 tablespoons of apricot jam
• 1 tsp apricot kernels

Jaconde biscuit

• 35 g butter
• 115 g almonds
• 130 g sugar
• 3 eggs
• 2 egg whites
• 25 g flour

Chipolata mousse

• 100 g of raisins
• 100 ml of rum
• 50 g of macaroons (Bitterkoekjes)
• 50 g of dark chocolate
• 50 g of cake
• 100 g of candied orange cubes
• 4 gr agar agar
• 400 ml of whipped cream
• 50 g of vanilla sugar
• 270 ml of milk
• 2 egg yolks

Marzipan

• 300 g marzipan
• 2 tablespoons of apricot jam

PREPARATION

120 minutes of cooking time
360 minutes total time

Apricot compote

• Purée the apricots smoothly in the blender. Bring it to boil with agar agar. Pour the apricot compote into the flexible bomb forms and freeze.

Macaroon bottom

• Preheat the oven to 180 ºC. Melt the butter till it is light brown in color. 
• Grind the almonds with half of the icing sugar into a fine powder. 
• Add the rest of the icing sugar and the flour and mix well. 
• Beat egg whites with the apricot jam and mix with the almond powder.
• Add the melted butter and the almond extract and mix well. 
• Grease the baking tin. 
• Bake it till golden brown about 30 minutes.

Jaconde biscuit

• Preheat the oven to 200 ºC. 
• Melt the butter. 
• Grind ​​almonds with half of the sugar into powder. 
• Mix the almond powder with the eggs. 
• Beat the egg whites with the rest of the sugar. 
• Mix the egg white foam through the egg mixture and add the flour and melted butter. 
• Spread the batter evenly  and bake the biscuit golden brown  about 8 minutes. 
• Cover the large bowl with plastic and covered with jaconde biscuit. Make sure the smooth brown side is facing out.

Chipolata mousse

• Chop the macaroons and the dark chocolate. Cut the cake into cubes. 
• Mix the rum raisins with the macaroons, chopped chocolate, cake and the candied orange cubes and keep it in the fridge until the mousse is ready.
• Beat the whipped cream. 
• Boil the milk with vanila sugar and agar agar. Beat the egg yolks with the sugar, pour the boiling milk in and stir well. Pour the vanilla cream back into the pan and cook few seconds. 
• Remove the pan from the heat, and let cool on ice water until the vanilla cream thickens.
• Add whipped cream. Take the rest ingredients from the fridge and mix well.
• Now we have our chipola mousse so bring it into the bowl. 
• Put frozen apricot compote balls into the mousse and cover with the macaroon bottom. 
• Freeze it for about 3 hours.

Marzipan

• Roll out the marzipan to a thickness of 4 millimeters. 
• Remove the chipolatataart from the bowl and brush thinly with the apricot jam and cover with the marzipan. 
• Brush the marzipan with a little apricot jam.

Decorate it on your own taste and enjoy with the tea!