1. Prepare the sponge cake. Proteins separated from the yolks. Beat egg whites in the stable foam. Beat the yolks with the sugar until a light fluffy mass. Gently stir beaten egg whites, yolks and flour in pastry. Form of grease with butter, sprinkle with flour, put the dough. Bake in the oven at 180° for 30 minutes or in slow cooker for about an hour. At this time gelatin fill with water for swelling. 2. Syrup for impregnation biscuit. Mix the sugar and water. To warm up before full dissolution of sugar (I do this in the microwave). Add brandy.

3. Cream. Beat cream cheese, cream and powdered sugar until stable peak.

4. To assemble the cake. Sponge cake cut into two parts. The first cake impregnated in sugar syrup. Apricot jam to combine with the dissolved gelatin and spread on the biscuit. Send to freezer for 10 minutes to harden the jelly. After 10 minutes on top of the jelly spread half of the cream, cover with second Korzh, again impregnated with syrup. Cover the cake top with the remaining cream and refrigerate for a few hours. Decorate to taste.