Apricot cake

Ingredients

Directions

1. 1

   Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add the eggs bit by bit. Melt the chocolate coating in a hot water bath. Fill a good 1 tablespoon into a small freezer bag for later decoration, set aside.

2. 2

   Add the remaining chocolate coating to the dough. Mix flour, cocoa, baking powder and hazelnuts and stir in by the spoonful. Finally add the cream. Fill the dough into a greased square baking tin (26 x 26 cm; or into a round fruit cake tin with 30 cm Ø).

3. 3

   Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 45 minutes. Let rest for 10 minutes. Then turn out onto a cake rack and let it cool down. Pour the milk into a high mixing bowl.

4. 4

   Add cream powder and stir with the whisks of the hand mixer at highest speed for about 3 minutes. Warm up the jam in a small pot, possibly passing it through a sieve. Spread 2/3 of the jam on the bottom.

5. 5

   Fill with cream and smooth the surface. Chill the cake for about 1 hour. Drain the apricots well on a sieve. Collect the juice and use it for other purposes. Briefly reheat the chocolate coating in the bag in a cup of hot water.

6. 6

   Cover the cake with apricot halves. Spread the fruit with the rest of the jam. Cut off a small tip of the freezer bag. Pull the chocolate coating in strips over the cake. Decorate with lemon balm as desired.