Start by melting the butter. Grease a 22 cm diameter cake pan with a piece of butter.
In a container, sift the icing sugar and flour. Add the hazelnut powder and mix the powdered ingredients.
Add the egg whites two by two, mix and add a bit of liquid vanilla. Finish by adding the melted butter.
Pour the preparation into the cake pan, leave it to rest for 10 minutes and bake it in an 190°C preheated oven for 15 to 20 minutes while monitoring the cooking process.
Remove it from the oven, unmold the hazelnut financier on a wire rack, and let it cool.
Put the cold whole liquid cream in the cold electric mixer bowl. Start mixing at low speed, then accelerate gradually.
When the cream has taken shape and is firm, add the liquid honey, then finish mixing the whole with a mixer for a few seconds.
At the bottom of the cooled financier, place the honey whipped cream using a pastry bag fitted with a large plain tip, starting with the outer edge.
Make peaks all around (see the video below). Also garnish the inside with a layer of honey whipped cream.
Cut in half and pit the washed and wiped mirabelle plums, then place them on the pie, curved side down, starting with the outside.
Continue towards the inside of the pie until it is completely filled.
Finish by coating the pie Mirabelle plum with some melted apricot jam using a brush.