– 60 ml (¼ cup) honey
– 30 ml (2 tbsp.) sugar
– 15 ml (1 tbsp.) lemon juice
– 3 peaches and 3 apricots, halved and pitted
– 310 ml (1¼ cup) flour
– 5 ml (1 tsp. ) baking powder
– 1 ml (¼ tsp. ) salt
– 3 eggs, separated
– 310 ml (1¼ cup) sugar
– 125 ml (½ cup) unsalted butter, melted
– 5 ml (1 tsp) vanilla extract
– 125 ml (½ cup) milk
– 375 ml (1½ cup) market-fresh cream
– 15 ml (1 tbsp.) chopped fresh tarragon
Fleur de sel caramel
– 210 g (1 cup) sugar
– 45 ml (3 tbsp) water
– 125 ml (½ cup) cream
– 2 g (½ tsp. ) sea salt
Fruits: Place the rack on the lowest rung in the oven, preheated to 175°C (350°F). Generously butter a square 23 cm (9 in) baking dish. Spread the honey, sugar and lemon juice in the bottom of the pan and top with peaches and apricots, side by side in rows, cut side down.
Cake batter: In a bowl, combine flour, baking powder and salt.
In another bowl, beat the egg whites with mixer until soft peaks form. Gradually add ¾ cup sugar, whisking until stiff peaks form. Set aside.
In a third bowl, cream the butter with the remaining sugar, egg yolks and vanilla with the mixer. At low speed, add the dry ingredients, alternating with milk. Using a spatula, gently fold in the meringue. Spread over the fruit and bake about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool about 15 minutes. Run a thin knife around the cake to loosen it from the pan and unmold by inverting it on a plate.
Fresh cream: Mix the ingredients together and set aside.
Caramel: Bring the sugar and water to boil until you get the mixture caramelized. Deglaze gently with the cream. Stir and remove from heat. Add salt. Set aside.
Top each portion of cake with a spoonful of tarragon cream and garnish with fleur de sel caramel