Yield: 12 slices in a 26cm round baking tin
Sponge ingredients & method:
Eggs – 5
Sugar – 125
Flour – 160
Heat the oven to 160 C Fan.
Beat the eggs and sugar to “ribbon stage”.
Fold in the flour.
Use a 26cm cake tin. Line only the bottom, not the sides. Spin the tin to even out the surface of the mixture.
Bake at 160 C Fan for 40 mins. Leave to cool in the tin.
Cut the cake into layers at least 5 hours after cooling. Cut the top layer off the cake making it about 1.5cm thick. Then half the remaining cake into 2 equal layers
Frosting ingredients & method:
Tvorog – 500g
Icing sugar – 75g
Canned apricots (chopped- but set aside 6 halves) (in juice) – 2 cans (drained weight 480g)
Powdered Gelatin – 30g (+200ml of juice from the canned apricots)
Double Cream (For cream) – 400ml
Double Cream (For decoration) – 200ml
Almond flakes
Use a stick blender to mix the tvorog and icing sugar together, add in the made up gelatin. Put into the fridge for 30 mins.
Whip the 400ml of double cream, and then whip it into the tvorog and gelatin mix. Mix in the chopped apricots.
Assembley:
Place a thicker sponge into the base of a cake former. Drizzle with some juice. Spread half the frosting mixture on top.
Add the second thick sponge & drizzle with some juice. Spread the remaining frosting on top.
Put into the fridge for 2 – 3 hours.
Use a thin knife to loosen the sides, then take the cake out of the cake former.
Whip the remaining 200ml of double cream with 1tbsp of icing sugar. Spread this evenly on the sides and top of the cake.
Cut the thin top layer of sponge into 12 even slices – fold baking paper to get the slices even. Drizzle juice onto both sides of each slice. Then decorate each slice with flakes of almonds. Place on top of the cake. Add flaked almonds to the sides of the cake.
Place 5 apricot halves into the centre of the cake, chop the remaining 1 half and sprinkle into the centre. Refrigerate for 20 mins before serving.