■INGREDIENTS

[sponge cake]

220g soft flour

180g butter

1 cup sugar

4 eggs

1 1/2 tablespoons baking powder

1 teaspoon vanilla



[jelly]

20g powdered gelatin

1 1/2 cup grenadine (pomegranate syrup)

fresh lemon juice (1 lemon)

1/3 teaspoon vanilla

whipping cream (whipped until stiff), apricot jam, powdered sugar

■DIRECTIONS

1. Beat butter until creamy. Add sugar and beat until it turns white. Beat eggs and add to the mixture. Pour soft flour and baking powder through a sieve into the mixture. Add vanilla; stir with a rubber spatula.

2. Pour cake mixture into cake pan. Drop the pan several times on a hard surface from 30cm above to settle the mixture.

3. Bake in preheated oven at 180 degrees C for approx. 50 min. Remove cake from pan while still hot. Let it cool.



[jelly]

4. Sprinkle powdered gelatin into 8 tablespoons cold water and allow to soften. Put in microwave for 20 sec to dissolve.

5. Mix grenadine, lemon juice, and 1 cup water. Add gelatin liquid little by little and stir; place the bowl in ice water while doing this. Add vanilla when the mixture becomes thick.



[to layer]

6. Cut the cake horizontally in half after it has cooled. Spread apricot jam and whipped cream on the cut surface little by little.

7. Put the bottom layer of cake, cream side up, back into cake pan. Pour slightly-thickened jelly liquid evenly. Place the other layer of cake on top, cream side facing down toward jelly liquid, and press down lightly. Let cool in refrigerator for 1 hr.

8. Remove cake from cake pan and sprinkle powdered sugar on top.