Paradise fruit cake is the most appropriate name I could give to this cake.
When you eat it, you don't know which is better, the crust or the filling enriched with wonderful apricots.
All this merges into some kind of unity, and there is no better feeling than when everything is a perfect unity and when all the stands complement each other and rise to another level.
That's heaven.
It's great for summer days when we need something light and refreshing, but it's also great for winter because we can treat ourselves to a fruit cake if we have apricots in the compote.
This cake is quick to prepare because you only need to bake the crusts and just mix the filling.
It is modeled on a paradise fruit cake after many of you asked me if we could make it as a cake.
How can you not, and not an ordinary cake, but a really great one.
Enjoy this recipe.

INGREDIENTS FOR THE BISCUIT:

6 eggs (M size)
180 g of powdered sugar
120 g of plain flour
80 g of starch or corn starch
1 baking powder or 16 g
1 lemon - peel and juice
50 ml of oil (olive or sunflower)
a pinch of salt

Ingredients for the filling:

600 g of cream cheese
400 ml of whipping cream
220 g of powdered sugar
Juice of 2 small or 1 large lemon

470 g of apricot compote

PREPARATION OF BISCUIT

Before preparing the biscuits, prepare the mold for the cake crust and turn on the oven to heat up to 170 °C.
Grease the bottom of the cake tin with butter or oil and sprinkle with flour.
Shake the mold and shake the excess flour back into the bowl.
Do not grease the edges of the mold so that the upper part of the crust does not tilt inwards.
Clean the edges of the mold with a tissue.

Prepare a cake belt if you want to get a completely flat crust.
You can buy a cake belt or make it yourself at home.
You can watch the preparation process in the video or read it here.

Prepare 6 eggs and develop the whites from the yolks.
Start beating the egg whites while gradually adding powdered sugar.
Beat them until you get a completely fine and solid mass.
In a separate bowl, mix starch, flour, baking powder and a pinch of salt.
Add the egg yolks to the beaten egg whites and just mix them gently.
Add the zest and juice of one lemon.
Alternately add the dry ingredients and the oil while mixing gently.
Alternate feeding is necessary so that the biscuit dough does not become too thick or too thin at some point.

When you have mixed the mass slightly, transfer it to the mold for the cake crust, level it and put a baking ring around it.
Bake the crust at 170 °C for about 40 minutes, depending on the power of the oven.
I bake the crust with the top and bottom heaters and the fan on.
Check with a wooden toothpick whether the crust is ready.
Leave the crust to cool just a little and then separate it from the mold with the help of a plastic knife or spatula.
Place the crust on a wire rack to cool completely before cutting.
Later, cut the peel into three equal parts.

Prepare the canned apricots by placing them in a colander to drain the syrup completely.
When the apricots have been squeezed, leave a few pieces for decoration or make small circles like I did and chop the rest into cubes.

PREPARATION OF THE FILLING

For the filling, mix the juice of 1 large or 2 small lemons, 600 g of neutral young cream cheese for spreading and 220 g of powdered sugar.
Mix this until you have a fine mass without lumps.
In a separate bowl, beat 400 ml of cream for whipping cream and when you have obtained a solid mass, add the cream to the bowl with the mixed cheese and sugar and mix it with a whisk but with light movements.
You must not do this with a mixer so that the air does not come out of the whipped cream.
Divide the filling in half and put chopped apricots in one half, and leave the other half for coating the cake around and decorating the top.

Fill the first crust with the filling to which you added apricots, put the second crust and the second part of the filling with apricots and then put the third crust.
Leave the cake in the fridge overnight, as well as one part of the filling for decoration, which you must cover.
Only in the morning spread the cake around and do the decoration.