Biscuit cake with apricots

Ingredients

• 180 g flour
• 180 g fine sugar
• 6 eggs
• oil for greasing the mold
• 500 g apricots
• 250 ml cream with 35% fat
• 3 art. l. powdered sugar
• almond flakes for garnish
• 2 Art. l. Sahara
• 1 st. l. almond liqueur

Cooking

Step 1

Prepare a biscuit. Preheat oven to 170°C. Grease a 24 cm springform pan with butter and sprinkle with flour. Be sure to shake off excess flour.

Step 2

Divide eggs into whites and yolks. In a large bowl, beat the yolks with sugar until the mixture turns white and increases in size. The sugar should dissolve. Sift in flour and stir in. Separately, beat the proteins in a fluffy foam. Pour the whites into the yolk mixture and mix gently.

Step 3

Pour the batter into the mold and bake for 18-20 minutes. The cake should turn golden and rise. Remove the mold from the oven and place on a wire rack to cool. Cut the cooled biscuit into 2 cakes.

Step 4

For impregnation, put sugar in a saucepan, add 50 ml of water and bring to a boil. Pour in the liquor and remove from heat. Soak the cakes with the resulting syrup.

Step 5

Whip the cream to soft peaks, then add the powdered sugar and continue beating until firm peaks form. Slice the apricots.

Step 6

Put the first cake on a dish. Place the cream in a pastry bag and spread over the cake. Lay out half of the apricots and cover with the second cake. Fold in the remaining cream and apricots.

Step 7

Warm up the apricot jam and brush over the apricots. Sprinkle with almond flakes.