Fromage Blanc Bavarian with Apricots and Berries

I made a triple layer cake to celebrate my grandfather’s Mozart performances and my grandmother’s delightful existence. The cake turned out well: creamy, light, and perfect for ripe summer fruit:

The top and bottom layers are a lemon chiffon cake soaked in apricot and lemon syrup. 

The middle layer is a whipped blend of fromage blanc, home-made creme fraiche, zabayon (a yolk based custard), and fruit: raspberries, apricots, peaches, and strawberries. 

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