Instructions

Cake

Grease and flour a loose-bottomed cake tin about 22cm in diameter. Preheat the oven to 175°C
Mix the dry ingredients together first. Then mix the liquids together. Combine and mix until smooth
Pour the batter into the floured baking pan and bake the cake for about an hour. The cake is done when the middle isnt soft. When the cake is ready, remove it from the oven and wait until it has cooled completely

Construction

Place the cake on a plate and cut it into three layers
Carefully lift the bottom layer onto a serving dish. Spread about half of the apricot jam and top with the middle layer
Assemble the rest of the cake in the same way. Brush a thin layer of jam on top of the cake as well.
Cover the cake and put it in a cool place

Frosting and serving

Chop the chocolate in a saucepan, add the soy whipped cream 24% fat was good. Heat over a low heat, stirring until the chocolate has melted and the mixture is smooth. Allow the icing to cool for a moment, then gradually pour it over the cake - smoothing it out if desired put the cake in a cool place to wait for serving The cake will keep cool for several days if you protect it well - this will prevent the flavour of other foods in the fridge from sticking to the cake