Ingredients: 16 slices
Cake: 4 1/2 oz/12,5 dkg butter (baking margarine), 1 1/3 oz/4 dkg powdered sugar, 3 eggs, 3 oz/9 dkg
granulated sugar, 3 4/5 oz/11 dkg all-purpose flour, 1 teaspoon baking powder, 3/4 oz/2 1/2 dkg arrowroot or cornstarch, 3/4 oz/2 dkg powdered
milk
butter and flour to coat the baking pan
2-3 tablespoon granulated sugar to sprinkle
Cream: 17 1/2 oz/5 dl milk, 1 stick vanilla bean, 8-10 egg yolks, 7 oz/20 dkg granulated sugar, 1 package (12/5 oz/40 gr) vanilla pudding mix, 7 oz/20 dkg butter (baking margarine)
Syrup: 7 oz/2 dl water, 2 level
tablespoon granulated sugar
Assembly and decoration:
2-3 tablespoon apricot jam (10 1/2 oz/30 dkg)
14 oz/4 dl whipping cream, 3-4 tablespoon
granulated sugar, handful of thinly
sliced almonds, 2-2 2/3 oz/6-8 dkg
dark or milk chocolate

For the cake: beat butter (margarine) at room temperature with the powdered sugar until frothy, add the egg yolks and blend. Whip the egg whites firm, toward the end, gradually sprinkle in the granulated sugar. Mix together the flour, baking powder, cornstarch, and powdered milk. Fold 1/3 of
the egg whites onto the top of the butter mixture. Sieve 1/3 of the flour mixture onto the egg whites and carefully fold them in. Do the same with the remaining egg whites and flour mixtures, in two parts. Coat with butter the inside of a 9 1/2”/24 cm cake pan with a removable bottom, dust with flour,
and spread half the cake mixture in it. Bake in a preheated moderate oven (360°F/180°C; 330°F/165°C convection oven) about 15 minutes,
be careful not to let it dry out. When done, remove from the oven and turn out onto parchment
baking paper dusted with sugar. Bake another round cake just like it from the remaining dough. For the cream: cut into the vanilla bean lengthwise, scrape out the inside, add everything to the milk, and bring it to boil. Let it cool, allowing the vanilla flavor to
permeate. Beat the egg yolks with the sugar until frothy, add the pudding mix, about 3 1/2 oz/1 dl milk, and whisk smooth. Bring the remaining milk to a boil, add ind the pudding mixture, and whisk
continuously until thickened. Allow to cool, stirring several times, then whisk smooth. Beat the soft (room temperature) butter (margarine) frothy by itself first, then beat in the vanilla cream by the spoonful. To make the syrup, bring the sugar and water to a boil, let it cool. To assemble the cake: drizzle half the syrup over the cake in the baking pan, spread a thin layer of half the jam over it, then half the vanilla cream. Place the other cake on top, drizzle with the remaining syrup, spread with jam, smooth the remaining vanilla cream over it. Refrigerate 2-3 hours for it to set. Slice the cake along the rim of the pan with a knife dipped in hot water and lift off the rim. Spread the sides with about 7 oz/2 dl sweetened stiff whipped cream, and press toasted almond slices along the sides (as if breading it). Fill the remaining whipped cream into a pastry tube to decorate the top of the cake. Sprinkle grated chocolate around the center. Slice with a knife dipped in hot water.

Preparation time: 1 hour 15 minutes + hardening the frosting
Calories per serving: 534
Skill: Easy to prepare