Creamy cake with apricot jam


Wheat flour of the highest grade 400 g

Butter 100 g

Sugar 350 g

Baking powder 10 g

Salt 1 pinch.

Eggs 5 pcs

Cream 10% fat. 200 pcs

Apricot jam or preserves (for a layer) 300 g

Cream 35% fat. (for cream) 500 g

Thickener for cream (for cream) 10 g

Sugar (for cream) 100 g

Sift the flour into a bowl with baking powder and salt.

Pour the cream into a small saucepan and add the butter. Put on fire and melt the butter and cream. Do not overheat.

Break eggs into a bowl and beat until frothy.

Add a little sugar and beat for another 3-5 minutes.

Add butter and butter mixture.

And add flour in parts, constantly stirring the dough.

Grease the mold with butter and sprinkle with flour. Pour the dough and place in an oven preheated to 180 degrees C for 45-50 minutes.

Remove the cake from the mold and turn it over, let it cool.

Whisk the cream in a bowl with sugar and add the cream thickener. Refrigerate for 30 minutes.

Pour jam or preserves into a bowl, remove excess syrup, grind large pieces.

Cut the cooled cake into 3 parts.

Spread the first cake with jam.

Cover with a layer of cream.

Put the second cake on top. Anoint it, like the first, with jam and a layer of cream, covered with a third cake on top.

Cover the top and sides with cream. Refrigerate for 2 hours.

Fry almond petals in a pan and cool.

Sprinkle the sides of the cake, top with fruit slices as desired.

Serve to the table.

Bon appetit!