Apricot Cake

Beat 180 grams of softened butter with 120 grams of sugar, add 2 eggs and a pinch of salt. Mix everything well. Add sifted flour with baking powder to the mixture and knead the dough.

Divide the dough into five parts, roll each thinly while dusting with flour (diameter of the flatbread - 22 cm). Place the circles on parchment, prick with a fork, and put in the freezer for 5 minutes. Then bake the layers in an oven preheated to 210–220 degrees for 8 minutes. Let the baked layers cool.

Mix milk, egg yolks, and 220 grams of sugar, then place the mixture on the heat. Bring to a boil and cook for 4-5 minutes (until it reaches the consistency of thick yellow syrup). Cool the syrup to room temperature.

Whip 220 grams of butter to a white foam and gradually pour in the syrup while continuing to whip. Finally, add the syrup and vanilla sugar.

Grate the biscuit and bake it in the oven at 200 degrees until brown.

Mix 35 ml of water and powdered sugar, heat over fire while stirring constantly until a homogeneous paste is obtained. Add yellow dye and mix. Allow the paste to cool.

Spread the layers with cream and assemble the cake. Coat the top of the cake with hot apricot jam. Then, when the jam sets, pour icing over the surface of the cake. Sprinkle the sides of the cake with crumbs.