Sponge Cake (Pan di Spagna)
Mix the eggs with the sugar.
Beat the mixture in a mixer for 15-20 minutes at medium speed, it will incorporate air during the beating.
Add the sifted flour and mix with a spatula from the bottom to the top.
Put the mixture into the cake pan (8 inches) properly greased and lightly floured.
Bake in a preheated air-fryer at 180°C (356°F) for about 35 minutes.
To determine if the cake is done, you use the tooth-stick test, insert it in the center and if it comes out clean, your cake is ready.
Let the cake cool in the pan.
Cut the cake into two layers and soak them with the coffee.
Whisk vigorously all three ingredients until it became thick cream.
Spread apricot jam between the soaked cake layers and frost with the mocha cream on the sides and top of the cake.
Sprinkle toasted almonds on the sides and top of the cake.