Fruit Cake

Base: We start preparing the cake with the delicious base, an essential element that will support the entire composition. In a large bowl, we vigorously beat the egg yolks with the 200 grams of sugar, gradually adding the baking powder and a small portion of the 10 tablespoons of water. This combination will create a uniform and airy base. Once we have obtained a homogeneous mixture, we alternate the sifted flour with the remaining water, continuously mixing to avoid lumps. It is important to achieve a fine and glossy dough, so we do not rush.

In another bowl, we beat the egg whites with the 50 grams of sugar until we obtain a firm and shiny foam. This will give the base a light and fluffy texture. Carefully, we combine the two mixtures, being careful to retain as much air as possible in the mixture. We also add a few tablespoons of caramel syrup for extra flavor. We carefully pour the mixture into the prepared pan, lined with parchment paper and greased with butter, and place it in the preheated oven, letting it bake until it turns golden.

Cream: In the meantime, we take care of the delicious cream that will enrich the cake. In a saucepan, we mix the egg yolks with the sugar and a few tablespoons of milk, continuing to add the sifted flour and milk gradually, until all the ingredients are well incorporated. We place the mixture over low heat and, stirring constantly, let the cream boil for about 7-8 minutes, until it thickens. It is essential to stir vigorously to prevent sticking to the bottom of the pot. Once the cream has thickened, we let it cool, but not completely. We add the caramel syrup and mix well with a mixer to achieve a smooth texture. After the cream has cooled slightly, we incorporate the butter, continuing to mix until we obtain a fluffy and airy cream.

Assembly: After the base has cooled, we carefully cut it into three equal parts. We place the first base on a platter and generously sprinkle it with the syrup obtained from the apricot juice, mixed with rum to taste. We spread an even layer of cream, then place halves of apricots from the compote over it. We continue with the second base, repeating the procedure of sprinkling and adding cream and apricots. We finish with the last base, covering it with the remaining cream that we reserved. With a knife, we lift the cream to give it a textured appearance, and for a touch of cheerfulness, we decorate it with colorful candies, according to my son's wishes. Thus, the cake becomes not just a delicacy, but also a work of art, ready to be enjoyed.