Lemon-biscuit cake with curd cream and dried apricots

Delicate biscuit with lemon soaking goes well with curd cream. My biscuit is made without flour (on starch). But, of course, you can use the classic biscuit recipe.

Ingredients

• For the biscuit crust:
• Eggs - 5 pcs.
• Sugar - 1 cup
• Starch - 10 tbsp. spoons
• Lemon (zest) - 1 pc.
• Baking powder - 1 teaspoon
• For impregnation:
• Lemon (juice) - 1 pc.
• Sugar - 0.5-1 cup
• Water - 0.5-0.75 cups
• For cream:
• Butter - 300 g
• Sugar - 300 g
• Curd - 600 g
• Vanilla sugar - 20 g
• Dried apricots - 100 g

Directions

1. Prepare a lemon biscuit.
2. Squeeze juice from lemon.
3. Add sugar. Mix.
4. Add enough water to make a glass of impregnation.
5. Prepare cream. To do this, chop the butter, mix it with sugar.
6. Beat butter with sugar.
7. Rub the cottage cheese through a sieve and add it to the cream, continuing to beat.
8. Pour boiling water over dried apricots for 30 minutes. And then finely chop.
9. Cut the sponge cake, place on a dish and gently soak with lemon syrup.
10. Put the curd cream on the bottom cake with a layer of 1-1.5 cm
11. Spread pieces of dried apricots on the cream, pressing it into the cream.
12. In general, you can immediately mix dried apricots with cream, but I decided that it would be more even.
13. Lightly grease the second cake with cream and carefully place it with the greased side down.
14. Put the curd cream on the top cake with a layer of 0.5-1 cm. Cover the sides of the cake with the same layer of cream.
15. Decorate the cake as desired. I evenly covered the cake with stars from the same curd cream.
16. Put it in the refrigerator for 2 hours to let the cream harden.
17. Enjoy your meal!