Apricot-flavored Easter cake

Ingredients:

1 dl Mummon mashed potato powder
2 dl wheat flour (or gluten-free flour)
100 g butter
1½ dl sugar
2 eggs
½ dl almond flour
½ dl cocoa powder
1½ tsp baking powder
2 tsp vanilla sugar
1½ dl cream

Cream cheese filling:

2 dl cream
200 g vanilla cream cheese
about 100 g apricot jam

Preparation:

Whip the soft butter and sugar. Add the eggs one at a time while beating. Mix the dry ingredients together. Add them to the batter alternately with the cream. Pour the batter into a greased and floured pan and bake at 180 degrees for about 50 min. An oblong pan is most recommended.

Serve as is or fill and frost with a cream cheese filling.
For filling, it is good to prepare the cake the day before.

Preparing the filling:

Whip the cream into peaks. Mix the marmalade into the cream cheese and finally add the whipped cream. Mix until smooth. Put the filling into a piping bag.

Cut the cooled cake into two layers. Place the bottom layer on a serving plate and moisten slightly with water mixed with a tablespoon of apricot marmalade. Pipe plenty of filling on top. Carefully place the other cake layer on top, which you have first moistened on the cut surface.

Pipe the remaining filling onto the cake and decorate, for example, with chocolate eggs or other Easter candies.