Easter Crown with Apricots and Coconut Whipped Cream

Before starting, preheat the oven to 160°C. Place the tools (bowl and mixer) in the refrigerator or freezer to whip the cream. In a container, mix the dry ingredients and set aside. Separate the egg whites from the yolks. Whisk the yolks with the agave syrup, then add the oil, the applesauce, and finally the vanilla or orange blossom extract.

For the preparation of the crown: beat the egg whites until stiff peaks form. Add the mixture to the egg yolks in the bowl with the flour and mix. Gently fold in the egg whites. Grease and flour a mold, then pour in the mixture. Gently tap to smooth the surface. Bake for 25-30 minutes.

For the syrup preparation: extract 4 tablespoons of juice from the canned apricots and add the juice of half a lime. Remove the cake from the oven, let it cool for a few minutes, then turn it out onto a rack. Brush the cake with the syrup.

For the preparation of whipped cream: whip the coconut cream until fluffy with a mixer, gently add the sugar and stabilizer. Fill a piping bag with this cream. Decorate the cake with the coconut whipped cream, the apricots previously cut into thin slices, and some lime zest.

To finish, your crown is ready! Decorate it with white chocolate eggs to make your cake even more festive.