Frosted cakes

Shelled eggs into a bowl, add sugar and beat the ingredients with a whisk or an electric mixer.

As soon as the mixture has a uniform appearance, transferred the Terrine in a Bain Marie boiling light water and continue whisking until it will become dense and clear: it will take about 20 minutes if you use the whisk, 10 minutes if used an electric mixer.

When finished, remove the Bowl from the water bath and continue whisking until mixture has cooled, then add the sifted flour, a little at a time, alternating with 60 g of melted butter and warm.

When you have incorporated all the ingredients, you transfer the dough into a rectangular Pan (be), already covered with a sheet of greaseproof paper greased with butter and pass the rest in the oven already hot (180 degrees) for 20-25 minutes.

After this time, remove the Pan from the oven, let cool slightly in the pan of Spain, then dessert, turn out on a grid, remove the wax paper and let cool completely.

At this point, cut in half the sponge horizontally Spain, lay on the base layer of apricot jam, already mixed with water and lemon juice, and cover with the second layer of dough.

Made from sweet so many pastries of different shapes, cutting him with punches.

For the final step of glazing to choose a glaze as you wish and use it to coat the cakes, inspired by the pictures here reproduced.

In this regard there will be useful canvas pockets with small and medium-sized jets variously colored, candies, chocolate, hazelnut, Praline candies, etc.

For your convenience, we recall here what are glazes that you can use: apricot glaze, chocolate frosting, fondant frosting, meringue, albumen or Royal icing, chocolate icing for small decorations and butter cream filling (see recipes of the same name).