First, let's run the biscuits through the robot. It should not turn into a complete powder. Let's add hazelnut powder and melted butter on it, add milk as needed and turn it into a dough. Then cover the base of the springform cake mold by slightly raising it from the sides and put it in the refrigerator. Meanwhile, let's prepare the cream. Whisk sugar, labneh and liquid cream thoroughly; Continue beating for 2-3 minutes and add the eggs one by one to the mortar. Finally, add the lemon zest, vanilla and flour and beat at low speed for 5 minutes. Let's take our cake base that we have cooled well, arrange apricots on it and pour the cream on it. Let's remove the air bubbles by shaking it lightly and bake in the preheated oven for the first 15 minutes at 200 degrees and then at 160-170 degrees. I recommend not to open the lid for a long time and if possible, put a heat-resistant container of water. After our cake is cooked, we leave it to cool and prepare the apricot sauce. We put apricot marmalade, water and filtered apricot juice in the pot and heat it. When it gets hot, add starch into it, mix quickly and boil for 1-2 minutes. Pour it over the cooled cake. Keep in the refrigerator for at least 4-5 hours and serve.
Enjoy your meal :)
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