1/2 cup apricot preserves
2/3 cup light cream
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 egg whites
1 (8 ounce) pie shell, baked
3 tablespoons milk
1 pinch salt
3 tablespoons white sugar
3 tablespoons butter, softened
3 eggs, lightly beaten
1 (9 inch) pie shell, baked
Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch springform pan.
In a medium saucepan, combine grated apricots, light cream, white sugar and cinnamon and saute 25 to 30 minutes, until almost fully cooked.
In a large bowl mix egg whites and 1/2 cup of milk, gently whisk egg whites into orange mixture. Fill a pastry bag fitted with a wire tip and pipe mering egg whites onto prepared pan.
Bake in the preheated oven for 45 to 50 minutes, until lightly browned.
In a small bowl mix 1/2 cup of black sugar and 1/2 teaspoon of nutmeg. Cool to lukewarm.
To make interior crust: In a large bowl, beat egg whites until soft peaks form. Gradually add salt and remaining milk while whisking, until just be gentle about adding extra milk. Add butter gradually, beating constantly until whites form stiff peaks, 2 minutes. Cut wire rack with pastry blender to make two layers: 1/2 cup bittering syrup layer, 1/2 cup fruit filling layer, and 1/2 cup frosting layer. Cut into 1/2 inch layers about 4 inches tall, 5 inches wide, and very long. Use a medium size knife and carefully cut all layers into 2-inch squares.
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