How to make
Put both types of biscuits in a blender and turn it on at medium speed briefly. They should be crumbled, but not too finely. Mix them with the butter and spread them in a baking pan covered with baking paper.
Bake the biscuit crumbs briefly at 390°F (200°C) in a preheated oven. The goal is to make them crispy. Leave them to cool. While the oven is still hot, roast the walnuts in it and chop them.
Peel the apricots and cut them in half and put them on the stove with a little sugar if they are not very sweet and 3-4 tbsp. of water. Stir, until they soften and puree them. Weigh the puree. For the cream we will need 5.3 oz (150 g), which should be its quantity. Cool the puree.
Heat the milk with the sugar over a moderate heat and when it seems like it's going to start to boil, reduce the heat.
Beat the egg and mix it with the apricot puree, flour and starch. The mixture should be perfectly smooth and free of lumps. Pour it in a thin stream to the hot milk on the stove and stir vigorously until the cream thickens - about 5-6 minutes. Remove from the heat and dissolve the gelatin, which has been previously hydrated in cold water, in the warm cream. Stir well.
At the bottom of a baking pan with a diameter of 70°F (23 cm). spread half of the crispy biscuit crumbs by smoothing them out and pressing them lightly.
Pour the cream and wait for it to harden - 2-3 hours. Put it in the fridge after it cools down.
To finish off the cake, cover it with the remaining biscuit crumbs and walnuts.
Decorate it to your liking.
Enjoy.
