Ingredients

Sugar Pastry Base:
8 ounces Softasilk cake flour
5 ounces butter
pinch salt
2 eggs
2 ounces sugar

Sponge Cake:
4 ounces Softasilk cake flour
4 ounces sugar
4 eggs
Pinch salt
Vanilla extract to taste
4 ounces apricot marmalade

Hazelnut Mousse:
1 quart whipping cream
4 ounces hazelnut paste

To prepare Sugar Pastry Base: Mix sugar and butter by hand or machine. Add eggs and flour. Cool in refrigerator for 1 hour. Bake in 10" circle base cake pan.

To prepare Sponge Cake: In a clean mixing bowl, whip sugar and eggs until thick and pale in color. Fold in Softasilk cake flour gently with vanilla and salt. Spread on greased paper sheet pan. Bake 12 minutes at 400 degrees. Allow to cool. Layer with apricot marmalade.

Directions

To prepare Hazelnut Mousse: Line cake pan with sponge cake. Fill with mousse; allow to set. Glaze with apricot, garnish and fruit. From Martin Perham, Salt Lake City, first-place winner, Softasilk Championship Cake Award Contest, Utah State Fair.