Creamy Apricot Cake

Cut 12 apricots in cubes, set aside the other 2.

Melt the butter in a frying pan, add honey, the apricot cubes and the lavender flowers.

Cook for 10 minutes at medium heat.

Set aside half of it. Cook the rest until you get a compote texture.

Preheat your oven at 170 degrees.

Beat the eggs and 110 g sugar.

When the mixture gets foamy, add the mascarpone and thick cream.

Add the flour and baking powder.

Pour the apricot cubes in your batter, whisk gently.

Pour the batter in your mold.

Bake 30-35 minutes.

Once cooked, wait for 5 minutes before unmolding. Let cool down on a grid

Mix the apricot and lavender compote.

Spread compote all over the cake. Set a bit aside for final decoration.

Whisk the liquid cream into chantilly.

When the cream starts thickening, add mascarpone and icing sugar.

Pipe your chantilly with a 16 round nozzle.

Finally add compote drops and the 2 apricots cut in slices.

Set aside in your fridge until serving.