|Preparation time||60 minutes+time to decorate|
|Serves||12 slices, 2 6 inch layer cakes|
|Serving Size||1 slice|
|Calories Per Serving||Approximately 293 per serving without the icing|
1 cup granulated sugar
1 stick of unsalted butter
1 1/4 cups +2 tablespoons all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 egg, room temperature
2 egg yolks, room temperature
3/4 cups whole milk
1 teaspoon apricot extract
1/4 cup apricot jam
For the Icing:
3 cups Buttercream
3.Beat the butter and sugar until creamy. Add in the eggs one at a time and mix till incorporated.Add in jam and extract and mix until combined.
4.Add the flour and milk in three batches mixing until incorporated..
6.For the icing whip the extract and jam with the buttercream, you can add orange color if you like.Place 1 teaspoon of icing on the cake circle and then place one layer of cake on the cake circle on it.Place about a cup of icing on top and spread evenly with spatula(you can also put some fresh chopped apricots).Place the second layer on top(make sure the bottom smooth side is facing up so you have an even surface(If you have a cake that has risen and is not flat enough to ice it level it and then place it crumb side down).Place 1 1/2 more cups of icing on top and start spreading on the top pushing it to the sides and then ice the sides as well.Pipe your favorite design,I used vanilla icing for the white details piped using a start tip.