It’s women’s day! (almond & apricot cake)

Today I’d like to give all women an advice: do what satisfies you!

There’s not a rose cake on the table but something else: a delicious almond and apricot one! different from the traditional women’s day cake like today women: sweet, lightly sour, soft and crunchy at the same time;-)

SERVES 6 PEOPLE

READY IN 1h 15′

INGREDIENTS

4 eggs

5 oz sugar

3 1/2 oz all-purpose flour

2 oz potato flour

1 teaspoon baking powder

butter and all-purpose flour to taste

vanilla extract to taste

3 egg yolks
4 oz sugar

2 oz all-purpose flour

2 oz almond powder
½ US quart milk
2 tablespoons sugar

1 pinch vanilla extract
1 pinch salt
3 tablespoons whipped cream

½ glass milk + 1 teaspoon sugar

1 jar apricot jam

2 tablespoons slivered almonds

whipped cream to taste

slivered almonds to taste

STEP 1: MAKE THE SPONGE CAKE

Using a beater, beat eggs and sugar until smooth (it takes about 10 minutes). In another bowl, tent the flour, the potato starch and the yeast and add this mixture, little by little, to the first bowl using a wooden spoon.

Brush a baking tin with butter and flour, then place the cake mixture in it and cook in preheated oven at 180°C for 25 minutes.

STEP 2: MAKE THE ALMOND CREAM

In a bowl beat the yolks and the sugar for about 5-10 minutes. Add all-pupose flour and almond powder and mix. Put aside.
Place in a pan: milk, 2 tablespoons sugar, vanilla extract and salt. Mix and cook on low heat until it boils. Now add the egg/sugar/flour mix previously prepared and beat well.
Let it cook for abou 10 minutes (until it boils). Turn the heat off.
When cold, add whipped cream.

STEP 3: WET AND FILL THE SPONGE CAKE

Divide the cake into three layers and brush the bottom with milk + sugar mixture. Spread the almond cream on the first sponge cake layer ( about 1- 1,5 cm).