Gluten-free Russian cuts

Procedure 2 times the first sponge cake:

1. We will prepare 2 identical sponge cakes. Beat the egg yolks with sugar until foamy, mix in the cake mix and stiff egg whites by hand.

2. Pour onto a tray lined with baking paper and bake at 180°C for 15 minutes. Let the dough cool on the paper.

Second sponge cake procedure:

1. Beat the egg yolks with the sugar until foamy, mix in the cake mix and stiff egg whites by hand. Color 1/2 of the mass with dark cocoa.

2. Bake on a baking sheet by dividing it in half with baking paper. Pour light batter on one and cocoa on the other. Bake at 180°C for 20 minutes. Cut into strips when cooled.

Approach:

1. Boil the apricots with sugar (when they are softer, just pop them, if they are hard, use an immersion blender). Let it cool and pour it on a baking sheet so that the strips soak better. Add essence or rum to the hot syrup.

2. Spread the light sheets with apricot jam. We alternately place white and cocoa strips of sponge cake dipped in apricot syrup.

3. Place the second sheet coated with jam so that the jam remains on the bottom of the sponge cake. We load the cake evenly until the next day.

4. Melt the chocolate with butter and vegetable fat over steam and pour over the finished cake.

5. When the chocolate hardens, cut off the edges. Cut in such a way that there is half brown and half white sponge cake in each piece.