Apricot nut cake

1. Break the eggs into a bowl, pour vanilla and sugar, beat with a mixer for 4-5 minutes. The mass should lighten and decently increase in size by 3-4 times.

2. Flour with starch is sifted into a fluffy egg mass, gently mixed with a mixer at low speed. The kernels of apricot kernels are rubbed on the smallest grater, add to the dough, mix. 

3. Grease the mold with butter, put the dough in it, send it to the oven preheated to 180 degrees, bake for 50 minutes. 

4. Cut the biscuit into two equal parts, each soaked with apricot syrup.

5. Dilute gelatin with hot water (about 100 ml), mix until completely dissolved.

6. Put sour cream in a bowl, pour sugar and vanilla, whisk into a fluffy mass. Then, without stopping whipping, pour warm gelatin in a thin stream, whisk for no more than a minute, as the cream begins to thicken quickly.

7. We smear one cake with cream, cover with a second cake, the surface of the cake is also covered with cream. 

8. Rub the chocolate on a fine grater, sprinkle the sides of the cake. We cut out figures from marmalade and candied fruits, decorate the cake. We complement the decor with apricot kernels.

9. We send the cake to the refrigerator for impregnation for 2 hours.

Serve on the table, cut into portions.

Help yourself!