Hungarian Apricot Cream Cake

 Ingredients

For the Cake Base

4 eggs

120 g sugar

120 g all-purpose flour

1 teaspoon vanilla extract

1 teaspoon baking powder

For the Cream

500 ml heavy cream

250 g mascarpone cheese

80 g powdered sugar

1 teaspoon vanilla extract

For the Apricot Topping

400 g apricot jam or apricot preserves

150 g canned or fresh apricots, finely chopped

1 tablespoon lemon juice

Instructions

Prepare the cake: Preheat the oven to 180°C (350°F). Beat the eggs and sugar until light and fluffy. Add the vanilla, then gently fold in the flour and baking powder.

Pour the batter into a lined rectangular baking pan and bake for about 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow it to cool completely.

Make the cream: Whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the mascarpone until smooth and creamy.

Prepare the apricot layer: Warm the apricot jam with the chopped apricots and lemon juice over low heat for a few minutes. Let it cool slightly.

Assemble the cake: Place the cake base on a serving plate. Spread a layer of apricot mixture over the cake, followed by a generous layer of mascarpone cream.

Decorate the top with additional apricot jam and pipe the remaining cream into small decorative patterns, similar to the traditional Hungarian style.

Refrigerate for at least 3–4 hours, preferably overnight, so the layers become firm and the flavors develop.

Serving

Cut into neat rectangular slices and serve chilled. This Hungarian-style apricot cream cake is deli

cious with coffee or tea.