Apricot layer cake

Name: Apricot layer cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 260 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 50 g Flour; 70 g Cornstarch; 1 TEASPOON Baking Powder; 5 sheets Gelatine; 300 g Whole milk yoghurt; 7-10 Tbsp Juice and peel of 1 lime; 250 g Whipped cream; 600 g Apricots; 300 ml Orange juice; 7-10 Tbsp scraped pulp from 1 vanilla pod; 25 g crushed pistachio kernels; 1 Lime to decorate; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
260 g Sugar
1 pinch Salt
1 package Vanillin sugar
50 g Flour
70 g Cornstarch
1 TEASPOON Baking Powder
5 sheets Gelatine
300 g Whole milk yoghurt
7-10 Tbsp Juice and peel of 1 lime
250 g Whipped cream
600 g Apricots
300 ml Orange juice
7-10 Tbsp scraped pulp from 1 vanilla pod
25 g crushed pistachio kernels
1 Lime to decorate
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 60 g sugar, salt and vanillin sugar. Stir in egg yolk. Mix flour, 30 g starch and baking powder and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.
2
Let it cool down. Remove the cake base from the pan and place the springform pan rim or cake ring around the base. Soak gelatine in cold water. Mix yoghurt, 100 g sugar, lime juice and zest. Squeeze the gelatine, dissolve carefully and stir into the cream. Whip cream until stiff and fold in. Spread the cream on the base, refrigerate for 2 hours. For the compote, blanch the apricots with hot water. Rinse cold and remove the skin. Halve the apricots, remove stone. Cut the flesh into larger cubes. Boil up orange juice, vanilla pulp and 100 g sugar in a pot. Add the apricots, simmer for 3-4 minutes. Stir 40 g starch with some water until smooth.
3
For the compote, blanch the apricots with hot water. Rinse cold and remove the skin. Halve the apricots, remove stone. Cut the flesh into larger cubes. Boil up orange juice, vanilla pulp and 100 g sugar in a pot. Add the apricots, simmer for 3-4 minutes. Stir 40 g starch with some water until smooth. Stir into the boiling liquid and bind compote with it. Let the compote cool down. Spread lukewarm on the cream. Refrigerate for another 2 hours. Cut the cake from the tin and sprinkle with chopped pistachios. Wash a lime as desired, rub dry and peel the skin spirally with a Julienne knife. Decorate the cake with it
4
Stir into the boiling liquid and bind compote with it. Let the compote cool down. Spread lukewarm on the cream. Refrigerate for another 2 hours. Cut the cake from the tin and sprinkle with chopped pistachios. Wash a lime as desired, rub dry and peel the skin spirally with a Julienne knife. Decorate the cake with it