Ingredients
-
4 eggs
-
100 g sugar
-
8 g vanilla sugar
-
200 g gluten-free pastry flour
-
1/2 tsp salt
-
2 ml vanilla essence
-
2 ml lemon extract
-
10 g baking powder
-
to grease, butter
-
Cream
-
200 g mascarpone
-
200 ml liquid cream
-
50 g sugar
-
300 g compote of apricots
Directions
Steps
|
1
Done
|
In a large bowl, beat the eggs with the regular and vanilla sugar, then sift in the flour and baking powder, adding the salt and essences. Incorporate with a spatula. |
|
2
Done
|
Grease the cake tin with butter and pour in the mixture, baking it for 35 minutes at 180 ℃, or until a toothpick inserted in the middle of the cake comes out clean. |
|
3
Done
|
Take the apricots out of the compote jar and dice into small cubes. Pour in the liquid cream into a bowl and beat with the sugar until soft peaks form. Fold in the mascarpone and apricots and combine with the electric mixer. |
|
4
Done
|
Slice the cake horizontally into 3 equal pieces, pouring the compote juice over them to sweeten them up. Spread the cream over the first layer until the edges, then gently press the second one over. Repeat until you reach the top, spreading cream over it as well. Decorate with fresh fruits, such as blueberries, kiwi, red currants and physalis. |
