Dacquoise with Apricot (French)

The following recipe is inspired by that of Julia Child found in her famous cookbook Julia Child and Company. It combines the hazelnut and almond meringue with an aromatic dried apricot filling.

Meringue:
hazelnuts, toasted, skinned, ground (125 g)
almonds, blanched, toasted, ground (125 g)
1 cup + 3 Tbsp. sugar
6 large egg whites
1 pinch sea salt
¼ tsp. cream of tartar
1 Tbsp. pure vanilla extract
¼ tsp. pure almond extract

Apricot Filling:
dried apricots (500 g)
1 cup dry white French vermouth
2 cups water
1 stick cinnamon
1 orange, freshly zested
⅔ cup sugar
2 Tbsp. orange or apricot liqueur
1 Tbsp. cognac or rum

Buttercream:
butter (250 g)
confectioners' sugar (200 g)
2 egg yolks
1 tsp. pure vanilla extract
3 Tbsp. orange or apricot liqueur, cognac, or rum

Decoration:
2 cups slivered almonds, lightly toasted
1 cup confectioners' sugar

Beat the egg whites with the salt and cream of tartar until stiff and shiny. Add the sugar, beating constantly, spoonful at the time until very shiny and you cannot feel any sugar granules between fingers. Add vanilla and almond extract. Fold in the ground almonds and hazelnuts and spread the meringue evenly among the two baking trays or pans. Bake the meringues for an hour, rotating the pans halfway through. Take them out of the oven and let chill on a wire rack. Fold in the ground almonds and hazelnuts. Line two baking trays with parchment paper, and spread the meringue into four 12x4" rectangles, two rectangles on each baking tray. Bake the meringues for an hour, rotating the pans halfway through. Take them out of the oven and let chill on a wire rack.

Soak the apricots in the water and vermouth overnight, or for a few hours. Transfer to a pot and add the cinnamon and orange zest, and simmer for 10 minutes until the apricots are tender. Drain the apricots and save the liquid. Remove the cinnamon stick and puree the fruit in a blender or a food processor. Reduce the cooking liquid until thick and stir in the puree and the liqueurs. Refrigerate covered until chilled.

Beat the room temperature butter with sugar until light and fluffy. Add the egg yolks and beat for another minute and add the vanilla and liqueur. Let cool in the fridge and beat before assembling.

You will need only three meringue layers of four, so save the nicest looking one for the top. Spread one-third of the buttercream on the bottom meringue layer. Cover it with a second meringue layer, then spread that one with the apricot cream. Place the nicest looking meringue layer on top and spread the rest of the buttercream over the top and the sides of the cake. Press the slivered almonds into the sides of the cake. Before serving, sprinkle the top of the cake with confectioner's sugar.

Makes 12 servings.