Dried apricots trifle with pistachio nuts

Ingredients for the apricots:

• 800 g. organic non-sulphured dried apricots
• 1 litre water
• Seeds of 10 green cardamoms
• 2 dl maple syrup
• Juice of 1 lemon
• Juice of 2 oranges or 4 mandarins
• Zest of one orange

Ingredients speculoos sponge cake:

• 250 g Amanprana extra virgin coconut oil
• 250 g. coconut blossom sugar
• 250 g. flour
• 4 egg yolks
• 4 egg whites
• 1 tbsp speculoos spices

Ingredients whipping cream:

• 2.5 dl whipping cream
• 2.5 dl thick yoghurt
• 3 tbsp honey
• 4 tbsp roasted flaked almonds
• 4 tbsp green pistachio nuts

Preparation of dried apricots trifle with pistachio nuts

Preparation apricots: Put all the ingredients together and cook for half an hour. Remove the apricots and continue cooking the juice until you have a nice syrup. Return the fruit the syrup and leave to cool. Melt the coconut oil. Beat the sugar together with the egg yolks and add the coconut oil. Then add the flour and the spices and mix well avoiding lumps. Now whip up the egg whites until they stand in peaks and fold carefully into the dough mixture. Pour the dough into a cake tin and bake for approximately one hour in the oven at 180°c. Preparation whipping cream: Whip up the cream with the honey until stiff and fold in the yoghurt. Preparation trifle: Take four large glasses and put a couple of apricots in the bottom, then add a layer of sponge cake, another layer of apricots and then top with the cream and sprinkle with the nuts.