Tender Layered Cake I

Preheat the oven to 350°F (175°C). Cream together the butter and egg yolks until the mixture becomes pale and fluffy, about 2-3 minutes.

Add the sour cream and vanilla to the butter mixture, stirring until fully combined and smooth.

Gradually add the flour to the wet ingredients, folding gently with a spatula until a soft dough forms. Do not overmix.

Whisk the whole egg in a separate bowl until well beaten, then set aside for use as a glaze.

Divide the dough into two equal portions and flatten each into a 9-inch round cake pan or on parchment paper, creating two thin, even layers.

Brush the top of the first layer with the beaten egg wash, then arrange the preserved fruits evenly over it.

Place the second dough layer on top, press gently, and brush the top with the remaining egg wash.

Bake in the preheated oven for 30-35 minutes until the top is golden brown and a toothpick inserted into the cake comes out clean.

Remove from the oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.