INGREDIENTS
1
Apricot, ripe
11
Egg white, large
1 cup
Apricot preserves or apricot jam
1 tbsp
Pistachio paste
4 tsp
Baking powder
4 cups
Cake flour
1 tsp
Salt
2 15/16 cups
Sugar
2 tsp
Vanilla extract
3 oz
White chocolate, good-quality
40 tbsp
Butter, unsalted
1 1/4 cups
Whole milk
3/4 cup
Water