- BISCAMIX (mix for sponge cake) 1000 g
- Eggs 1000 g
- AMORE FRUITDESEM APRICOT 50 g
Mix all the ingredients together in a high gear for about 8 minutes. Bake it for 25 min. on 180°C.
- QUATTRO (cake mix) 400 g
- Flour 100 g
- Butter 200 g
- Hazelnut paste without sugar (praliné) 40g
Mix the ingredients until you get a homogeneous mass and push it through coarse sieve. Bake it, let it cool and crumble it. Use it as decoration for the cake.
Take a round piece of baked sponge cake. Cut it in 3 round layers. Cover the layers with a layer of Aldia Apricot Jam and Aldia Baking Jam. Place the 3 layers together and cover it completely with the Apricot Jam. Cover it with the hazelnut crumble afterwards and finish with some fresh hazelnuts and apricots for decoration.