Pastry dough
12 eggs
1 1/3 cups (ch) of sugar
3 1/2 cups (ch) of pine nuts, chopped
6 egg whites
Filling and topping
4 tablespoons (sopa) of sugar
300g black apricots without pit
500g whipped cream
Pastry dough
12 eggs
1 1/3 cups (ch) of sugar
3 1/2 cups (ch) of pine nuts, chopped
6 egg whites
Filling and topping
4 tablespoons (sopa) of sugar
300g black apricots without pit
500g whipped cream
Pastry dough: Beat half the eggs with the sugar to form a clear mixture. Reserve
Set aside
Combine the remaining eggs with the pine nuts and add the reserved mixture
Beat the egg whites until fluffy and fold them into the pastry dough gently
Mix until homogeneous
Divide the dough among three buttered and floured cake pans, bake in a medium preheated oven
Filling: Heat the sugar and apricot to form a paste. Reserve
Assemble the cake
Alternate layers of pastry dough, apricot paste, and whipped cream
Decorate with whipped cream and serve chilled.
