Separate the eggs for the sponge cake. Beat the egg whites until stiff, adding 125 g sugar. Stir in the egg yolks. Mix flour, cocoa and baking powder, sieve onto the egg cream. Carefully fold in the flour mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let cool on a cake rack.
Warm up 50 g cream. Chop the chocolate and melt in it. Remove the sponge cake base from the tin and remove the baking paper. Cut the cake base in half horizontally once. Cover the bottom cake base with a cake ring or a springform pan rim. Place the lid on a cake rack, cover with the chocolate cream and allow to set. Score the apricots crosswise and put them in boiling water for 30-60 seconds. Rinse with cold water and remove the skin with a knife. Halve the apricots and remove the stone. Spread apricot halves with lemon juice. Soak the gelatine. Beat 600 g cream until stiff, adding vanillin sugar and 50 g sugar. Squeeze the gelatine and dissolve carefully. Stir about 2 tablespoons of whipped cream into the gelatine. Fold the gelatine cream mixture into the remaining cream. If necessary, refrigerate briefly.
Halve the apricots and remove the stone. Spread apricot halves with lemon juice. Soak the gelatine. Beat 600 g cream until stiff, adding vanillin sugar and 50 g sugar. Squeeze the gelatine and dissolve carefully. Stir about 2 tablespoons of whipped cream into the gelatine. Fold the gelatine cream mixture into the remaining cream. If necessary, refrigerate briefly. Spread about 1/4 of the cream on the base. Spread the apricots, except for 3 halves, on the cream. Spread the rest of the cream on top and smooth it down. Put the lid on and chill for 1-2 hours. Chop the pistachios. Cut remaining apricot halves into thin slices. Remove the cake. Sprinkle with pistachios and decorate with apricot slices and flowers
Spread about 1/4 of the cream on the base. Spread the apricots, except for 3 halves, on the cream. Spread the rest of the cream on top and smooth it down. Put the lid on and chill for 1-2 hours. Chop the pistachios. Cut remaining apricot halves into thin slices. Remove the cake. Sprinkle with pistachios and decorate with apricot slices and flowers
2 3/4 hours waiting time