I found this recipe when looking for ways of using up 8 egg yolks, after making a batch of meringues.
I'm glad I did, this cake is lovely!
MAKE THE CAKES
(3 cakes sliced in half to make 2 x 3-layered cakes)
Preheat oven to 350F, 175C, Gas Mark 4
Generously butter and flour 3 x 9in round cake tins.
In a large bowl, combine flour, baking powder and salt.
In another bowl, beat egg yolks until thick and lemon-coloured.
In a third bowl, combine softened butter and sugar. Beat until well mixed in.
Beat in the egg yolks and milk, a little at a time, and the flour mixture, alternating between the two.
Divide the mixture between the 3 tins, spreading to the edges.
Bake for 20 - 25 minutes, until golden, and the cake is starting to come away from the edges of the tin, and that a fork comes out clean when inserted into the middle of the cake.
Cool slightly then use a knife around the edges to ease the cake away from the side of the tin. Turn out onto a wire rack to cool.
MAKE THE FROSTING
Put egg whites, sugar, water and syrup in a bowl. Beat until mixed well. Place over a pan of rapidly boiling water. Beat constantly with electric mixer while it cooks for 7 minutes or until it will stand in peaks when beater is raised.
Take off the pan, and add to the mix: digestive biscuit crumbs, cherries, apricots, lemon juice and ground almonds. Fold together until thoroughly blended.
Slice the 3 cakes in half to make 6 rounds. Use the frosting to sandwich them together, making 2 cakes of 3 rounds each, saving a third of the frosting for the tops of the cakes.
If you have made meringue, this recipe is ideal to use up all those egg yolks!
This makes 2 large cakes. (They are so delicious one is not enough!)
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.