INGREDIENTS
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6 eggs, separated into yolks and whites
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1 cup sugar
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1/4 cup water
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1/2 teaspoon vanilla
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1/2 teaspoon lemon extract
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1 cup cake crumbs
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1/4 teaspoon cream of tartar
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1/4 teaspoon salt
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FOR THE FILLING
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2 tablespoon gelatine
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1 cup crushed pineapple
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1/2 cup raspberry jam
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1/2 cup cold water
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1 cup apricot puree
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3/4 cup chopped pecans
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3 cups whipping cream