Laminated apricot sour cream cake

Ingredients

Directions

1. 1

   Draw 1 circle (26 cm Ø) on 4 pieces of baking paper. Separate the eggs. Knead 450 g flour, baking powder, 1 pinch of salt, sugar, vanillin sugar, egg yolk, fat in flakes and possibly 1-2 tbsp. water first with a hand mixer, then briefly with hands until smooth

2. 2

   Quarter the short pastry. Form 1/4 dough into a ball and dust with a little flour. At

3. 3

   Roll out the baking paper in the circle marked out and prick several times with a fork. Pull onto a baking tray. Beat the egg white and 1 pinch of salt until stiff. 1⁄4 Spread the beaten egg white on the dough circle (keep the rest of the beaten egg white cold). Sprinkle with 3 tablespoons of sugar crystals and 2 tablespoons of flaked almonds

4. 4

   Bake in the preheated oven (electric oven: 200 °C/gas: level 3) for 10-12 minutes. Remove from the baking tray with the baking paper. Cool down. Bake 3 more bases in the same way

5. 5

   Drain the apricots, mash them. Whip sour cream and cream together until stiff. 1⁄3 Sour cream, then 1⁄3 Spread the puree on 1 base, place the next base. Repeat the process twice. Cover with foil. Allow to stand for at least 1 day in a cool place. Dust with icing sugar before serving