Apricot cake

Ingredients for 1 servings:

• 125 g butter
• 175 g sugar
• 3 eggs
• 175 g flour
• 1 tsp, leveled baking powder
• 1 bottle of rum flavoring
• 5 tbsp milk
• 200 ml cream
• 200 ml milk
• 500 g apricot(s)
• 450 g yogurt
• 1 pack of agar-agar or 6 sheets of gelatin
• 2 packs of clear cake glaze
• 500 ml multivitamin juice, yellow

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 50 minutes

For the pastry: Cream the butter and sugar until creamy. Gradually add the eggs. Sift the flour, mix it with the baking powder, and add the rum flavoring. If the pastry is too stiff, stir in a little milk. Bake the pastry in a round springform pan at 180°C for 15 to 20 minutes. It should remain light in color. Then let the pastry cool. For the first layer of the cream: Make a vanilla pudding with the cream, 5 tablespoons of milk, and the sugar. Add about 400g of finely chopped apricots, cook them briefly, and then let it cool. Stir the yogurt and lemon juice into the cooled mixture. Mix the agar-agar with the water according to the instructions. Stir the yogurt mixture into the agar-agar mixture a spoonful at a time. Place a cake ring around the cooled base. Then fill with the yogurt mixture. Chill for at least an hour, preferably overnight. For the second layer: The next day, or when the yogurt mixture is firm, mix the two packages of cake glaze with multivitamin juice according to the instructions. Add the remaining chopped apricots and bring to a boil. Then let it cool for 2 to 3 minutes and pour it onto the cake in the cake ring as the top layer. Let the filling cool completely. Carefully remove the cake ring.