Apricot Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 1 tablespoon of water until stiff. Let 60 g sugar trickle in. Stir in the egg yolks one after the other. Mix flour, cocoa and baking powder, sieve onto the egg mixture. Fold in loosely and spread on a baking tray lined with baking paper.

2. 2

   Bake in a preheated oven (electric cooker: 200°C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Turn onto a tea towel sprinkled with sugar and carefully remove the baking paper. Let it cool down. Cut the sponge cake in half once crosswise. Place baking frame around a base. Drain the apricots. Soak gelatine in cold water. Mix sour cream, 60 g sugar and vanilla sugar. Whip 400 g cream until stiff. Squeeze the gelatine, dissolve and stir into the sour cream, fold in the cream. Spread 1/4 of the cream on the base. Spread about half of the apricots on top.

3. 3

   Mix sour cream, 60 g sugar and vanilla sugar. Whip 400 g cream until stiff. Squeeze the gelatine, dissolve and stir into the sour cream, fold in the cream. Spread 1/4 of the cream on the base. Spread about half of the apricots on top. Add the rest of the cream and smooth it down. Place the second cake base on top and chill for about 2 hours. Whip 200 g cream until stiff, spread on top. Cut cake into pieces and cover with remaining apricots. Warm up the jam and puree. Spread the apricots with it. Decorate with mint

4. 4

   Place the second cake base on top and chill for about 2 hours. Whip 200 g cream until stiff, spread on top. Cut cake into pieces and cover with remaining apricots. Warm up the jam and puree. Spread the apricots with it. Decorate with mint