Hungarian Apricot & Almond Layer Cake

 Ingredients

For the sponge cake:

6 large eggs

150 g sugar

150 g all-purpose flour

1 tsp vanilla extract

1 pinch of salt

30 g melted butter

For the chocolate cream:

250 g unsalted butter, softened

150 g powdered sugar

120 g dark chocolate, melted and cooled

2 tbsp cocoa powder

1 tsp vanilla extract

For the apricot topping:

250 g apricot jam

2 tbsp water

1 tbsp lemon juice

For decoration:

150 g sliced almonds

100 g chocolate cream

A few whole almonds

Instructions

Make the sponge: Preheat the oven to 180°C (350°F). Beat the eggs, sugar, vanilla, and salt for 6–8 minutes until very light and fluffy.

Gently fold in the flour, then fold in the melted butter.

Pour into a greased 23–24 cm round cake pan and bake for about 25–30 minutes, until golden and a toothpick comes out clean.

Cool completely, then cut the sponge into 3–4 thin layers.

Make the chocolate cream: Beat the butter and powdered sugar until fluffy. Add cocoa, vanilla, and melted cooled chocolate. Beat until smooth.

Assemble: Spread chocolate cream between each cake layer. Cover the sides with a thin layer of cream.

Press sliced almonds all around the sides of the cake.

Make the apricot glaze: Warm the apricot jam with water and lemon juice until smooth. Let it cool slightly.

Spread the warm apricot glaze over the top and smooth it into an even layer.

Pipe chocolate cream around the edges and decorate with almonds.

Refrigerate for at least 3–4 hours before slicing.

Tip: For a more traditional Hungarian flavor, use good-quality apricot jam and dark chocolate. The combination of apricot, chocolate, an

d almonds is especially delicious.