| Ingredients | 170 g | Butter |
| 170 g | Caster Sugar | |
| 4 | Eggs | |
| 1 | Egg yolk | |
| 60 g | Corn Flour | |
| 300 g | Plain Flour | |
| 120 g | Ground Almonds | |
| 1 | Egg white | |
| Brandy | ||
| Glace Cherries | ||
| 290 ml | Thick Cream | |
| 700 g | Apricots |
Method
Cream the butter and sugar until light and fluffy and then beat in the eggs one at a time adding a little flour to prevent curdling. Then beat in the cornflour and ground almonds.
If sticky store in a refrigertor until firm.
Divide into 3 and roll out.
Make a decorative edge and bake until golden brown. Allow to cool.
Halve, stone and cook the apricots. Blend half of them with the whipped cream.
Take half the remaining apricots and sprinkle with brandy. Then sandwich the layers with the apricots and apricot puree / cream mixture.
Decorate the top with Apricot Halves and Cherries.