Dacquoise with Gelée and Pecan Praline (With Gelée and Pecan Praline)

Name: Dacquoise with Gelée and Pecan Praline
Yield: 12
Ingredients: 1 basic recipe of pound cake; 1/4 cup of all-purpose flour; 2 tablespoons of cornstarch; 2 cups of milk; 2 eggs; 2 tablespoons of grated ginger; 1/2 cup of apricot gelée; 1/4 cup of chopped pecans

1
1 basic recipe of pound cake
2
1/4 cup of all-purpose flour
3
2 tablespoons of cornstarch
4
2 cups of milk
5
2 eggs
6
2 tablespoons of grated ginger
7
1/2 cup of apricot gelée
8
1/4 cup of chopped pecans

Ingredients

1
1 basic recipe of pound cake
2
1/4 cup of all-purpose flour
3
2 tablespoons of cornstarch
4
2 cups of milk
5
2 eggs
6
2 tablespoons of grated ginger
7
1/2 cup of apricot gelée
8
1/4 cup of chopped pecans

Directions

1
Divide the pound cake into two equal parts, lengthwise
2
In a saucepan, mix together all-purpose flour, cornstarch, milk, eggs, and grated ginger
3
Bring to a boil and cook until thickened, then remove from heat and strain through a sieve
4
Reserve the mixture
5
Spread half of the gelée onto one part of the cake and top with a little cream, then cover with the other part of the cake
6
Spread the remaining gelée over the top and finish with the remaining cream in a piping bag to decorate the cake
7
Finally, sprinkle with pecans