Ingredients
300 g / 10.5 oz Butter
150 g / 5.3 oz Sugar
300 g / 10.5 oz Egg yolks
300 g / 10.5 oz Arriba 72%
300 g / 10.5 oz All purpose flour
300 g / 10.5 oz Egg whites
150 g / 5.3 oz Sugar

Preparation
Cream butter and sugar, adding egg yolks slowly. Add melted Arriba 72% and then flour. Whip egg whites and second part of sugar to medium peak and fold into firms mix.

Setting
Place in 2-10” lined cake pans and bake at 350°F for 18-20 minutes. Remove from pan when still warm and spread hot Apricot Marmalade between cake layers and assemble. Coat entire cake with hot marmalade and chill to set. Glaze with 1:1 Chocobrillant and prediluted Apricot Glaze. (Heat Apricot Glaze to 198°F and stir in Chocobrillant).

Decoration
Decorate as desired.

Specialty Ingredients
#31101 Felchlin-Swiss Arriba 72%
#31344 Felchlin-Swiss Chocobrillant
#41024 Bakbel Apricot Glaze