For the filling
750 g of dried apricot
6 egg yolks
1 1/2 cups all-purpose flour
12 tablespoons milk
1 tablespoon cornstarch
For the dough
(which should be repeated three times)
1 1/2 cups all-purpose flour
2 tablespoons butter
8 separated eggs
3 cups wheat flour
2 soup spoons active dry yeast
1/2 cup milk
1/2 soup spoon vanilla extract
For the topping
4 cups all-purpose flour
8 egg whites
some drops of food coloring
For the filling
750 g of dried apricot
6 egg yolks
1 1/2 cups all-purpose flour
12 tablespoons milk
1 tablespoon cornstarch
For the dough
(which should be repeated three times)
1 1/2 cups all-purpose flour
2 tablespoons butter
8 separated eggs
3 cups wheat flour
2 soup spoons active dry yeast
1/2 cup milk
1/2 soup spoon vanilla extract
For the topping
4 cups all-purpose flour
8 egg whites
some drops of food coloring
Prepare the filling: cook the apricot in 1 cup of water until it's soft and the water evaporates
Let it cool a bit and chop it well. Reserve
Mix the remaining ingredients and heat them over medium heat, stirring constantly, until they thicken
Add the apricot and mix
Let it cool
Prepare the dough: beat the butter with all-purpose flour until smooth
Add the egg yolks one at a time, beating continuously until you get a light-colored cream
Add the wheat flour and active dry yeast, alternating with milk
Add vanilla extract and mix
Add the beaten egg whites and mix delicately
Place in a 35 cm diameter buttered mold
Bake in a preheated moderate oven (180°C) for about 35 minutes or until a toothpick comes out clean
Let it cool a bit and unmold
Let it cool completely
Repeat the recipe (following the same procedure) two more times
In one, use the same 35 cm diameter mold
For the other recipe, divide the dough into two 25 cm diameter molds
Cut the cakes in half
Fill with apricot cream
Stack the cakes on top of each other, starting with the largest and finally centralizing the smaller ones
Spread a layer of filling between each cake
Prepare the topping: mix all-purpose flour with 2 cups of water
Heat over medium heat until it reaches the desired consistency
Beat egg whites until stiff and gradually add the warm mixture, beating until the topping is firm
To check if it's ready, lift a spoonful of the topping
If it doesn't fall apart, it's done
Reserve 1 cup and use the rest to cover the cake
Add some drops of food coloring to the reserved topping and mix well
Use a brush to make circular movements over the white topping
Leave for 10 minutes
Note: Check the consistency by placing a small amount of the mixture in water
It should form a ball that maintains its shape.
