20 apricots
20 plums
20 dates
40 halves of walnuts
For the filling
15 egg yolks passed through a fine-mesh sieve
1 cup of powdered sugar sifted
1 1/2 tablespoons of butter
1/2 teaspoon of vanilla extract
For the syrup
1 cup of water
2 3/4 cups of granulated sugar
4 tablespoons of vinegar
20 apricots
20 plums
20 dates
40 halves of walnuts
For the filling
15 egg yolks passed through a fine-mesh sieve
1 cup of powdered sugar sifted
1 1/2 tablespoons of butter
1/2 teaspoon of vanilla extract
For the syrup
1 cup of water
2 3/4 cups of granulated sugar
4 tablespoons of vinegar
Prepare the filling: place the egg yolks, powdered sugar, and butter in a small saucepan over low heat (a heavy-bottomed pan)
Stir slowly and constantly, from the center outwards, until thickened and released from the bottom of the pan
Add the vanilla extract and mix well
Remove from heat and let cool
Filling: make a longitudinal cut in half of the fruits (except walnuts)
Carefully remove the pit from apricots and plums
Fill the fruits with 1 tablespoon of the filling; fill walnuts two by two
Prepare the syrup: mix all ingredients well
Heat over low heat without stirring until the syrup turns golden
Use a fork to quickly dip the cakes into the syrup
Place on a surface greased with butter and let cool
Note: The cakes should be caramelized within 6 hours before serving.
