3 1/2 cups water
1 1/2 cups apricot preserves
3 tablespoons apricot preserves soy milk
2 teaspoons lemon zested
1 teaspoon white sugar
1 teaspoon beef bouillon granules
1/2 teaspoon boiling water
2 eggs
2 teaspoons vanilla extract
2 cups sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) 9 inch round pans. Set aside.
In a large bowl, mix water, preserves, apricot preserves soy milk, lemon zest, sugar, and bouillon granules. Stir into apricot mixture. Mix in boiling water. Fold in eggs, one at a time, whisking between each addition. Scoop half of mixture into prepared pans, using the same technique that you used for filling.
Bake 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely. Fill cake with half of mixture, whisking frequently between additions.