Begin the process with the shortbread. The cake should be airy, so whites need to be whipped in a solid foam. The dough should be prepared just before baking, otherwise it will settle and cake will be too dense. Whisk the whites to foam, gradually adding 50g sugar. Egg yolks, remaining sugar, vanilla sugar, lemon zest mix, and whisk until the formation of a foamy mass. Yolk the cream and gently combine with the protein mass. Flour, starch and baking powder mix and sift into the egg mixture, stir gently. The bottom of the form line it up with parchment paper on it spread biscuit mass and bake at 175 gr. Approximately 35 minutes.

Then the cake should cool on a wire rack. When cake has cooled cut it lengthwise into two layers.

Gelatine soaked and bred in 3 tablespoons of the apricot syrup. Curd mix with lemon juice, lemon zest and sugar.

Put the apricots in a sieve and allow to drain the liquid.

Half apricots and strawberry mash into a puree. The gelatin solution is mixed with cheese, and then divide the cheese mass into two equal parts and then mix one part with apricot puree and the other with strawberry.

Whisk the cream until stable peaks, divide by two and added to both parts of the cream, stir gently.

The lower part of the biscuit put in laid the parchment form, and on it lay out the strawberries, and on top of strawberry cream.

Cover with the top of the cake and it put the halves of apricots, and put on top of apricot cream. Cake send in the refrigerator for a couple of hours.

Cake decorate - discretion.

...

And now you can enjoy!

Bon appetit!