Abricotine Cake

Cooking method

1. Step 1:

   

   Gather all the ingredients. Take the butter out of the fridge 3-4 hours ahead so it softens. Use all-purpose flour, large eggs, and milk with at least 2.5% fat. Wash the eggs with soap. Sift the flour first to aerate it and catch any bits of debris.

2. Step 2:

   

   Start with the dough. Use a deep bowl so it's easy to mix and knead. With a spoon, thoroughly cream together the sugar, butter, egg, and salt. Add the flour in small additions, kneading after each. Since the same type of flour can behave differently from brand to brand, it may affect the dough's consistency. The dough should be soft and pliable, and it shouldn't spread.

3. Step 3:

   

   Wrap the dough in plastic wrap so it doesn't dry out, and chill it for 40 minutes. While it chills, preheat the oven to 400°F (200°C). Get out parchment, a rolling pin, and a round plate or ring 7-8 inches (18-20 cm) across to cut out the layers.

4. Step 4:

   

   Divide the chilled dough into 5 equal pieces. I cut them with a knife and then weighed them—each came to about 130 grams. Keep one piece out and return the rest to the fridge, taking them out one at a time.

5. Step 5:

   

   Use non-stick parchment if you can. Cut it into 5 pieces about 12 x 12 inches (30 x 30 cm), big enough to hold a layer. Since the dough is soft and the layers are very thin, they're tricky to move, so roll the dough out right on the parchment.

6. Step 6:

   

   Once rolled out, cut a round layer using the plate or ring. Keep the trimmings and bake them along with the layer. Bake on a sheet pan at 400°F (200°C) for 8-10 minutes with both top and bottom heat. Ovens vary, so the layers will bake at different rates—some faster, some slower. Check after about 5 minutes by carefully cracking the oven door.

7. Step 7:

   

   The layer should be pale yellow. If you touch it, it shouldn't feel soft. It comes out very fragile. While it's still hot, run a knife under the edges if they've stuck. Once it cools, that's harder to do without breaking the layer. Set all the trimmings aside in a separate bowl—you'll need them when you assemble the cake. Bake all 5 layers this way. While they cool, make the buttercream.

8. Step 8:

   

   Separate the yolks from the whites. Over a bowl, tap the egg in the center with a knife and split it into two halves, then pour the egg back and forth between the shell halves until all the white drains out, leaving the yolk in the shell. In a small saucepan, combine the milk, sugar, 2 yolks, and liqueur. I swapped the liqueur for runny apricot jam, since kids will be eating the cake.

9. Step 9:

   

   Mix everything well and cook over low heat, stirring constantly so the yolk doesn't scramble. You want a thickened syrup—don't let it boil. Take it off the heat and let it cool.

10. Step 10:

    

    Beat the butter with a mixer. Pour in the cooled syrup in a thin stream and keep beating until fluffy and smooth. Chill the buttercream for 15 minutes.

11. Step 11:

    

    If you don't have food coloring, take a small piece of peeled beet and grate it on the fine holes. Wrap it in cheesecloth and squeeze out the juice—beet juice makes a wonderful natural dye. Set the juice aside to add to the icing. Work quickly with the icing, as it dries and stiffens fast.

12. Step 12:

    

    So you don't use up all the buttercream filling the layers with none left to decorate, finish the top layer first. Start with the icing. Put half the powdered sugar in a bowl and add boiling water a little at a time. Mix thoroughly so the sugar dissolves, but don't let the icing get runny—it should be the consistency of thick sour cream. Carefully add a drop of beet juice on the tip of a knife or with a pipette.

13. Step 13:

    

    The icing should be a soft pink. Pour it onto the layer and spread it all over with a silicone brush. Chill the iced layer for 5 minutes so the icing sets faster. If the icing looks sheer, add a second coat.

14. Step 14:

    

    Put the remaining powdered sugar in a bowl and again add boiling water in small additions, then gradually stir in the cocoa powder. This icing should be thick and shouldn't spread. Using a fine piping tip, pipe a chocolate lattice over the pink icing. Switch tips and pipe a wide band of buttercream around the edge of the layer. Garnish with peanuts and cashews as you like. Chill the decorated top.

15. Step 15:

    

    Crush the leftover trimmings into fine crumbs. Divide the remaining buttercream into 5 equal parts: 4 for the layers and 1 for the sides. Spread the layers and stack them neatly into an even cake. Top with the decorated layer. Spread the sides with buttercream and coat them with the crumbs. Let the cake soak for 3-4 hours—longer is even better, so it soaks through more fully.