Apricot slices (calorie reduced)

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 1 tablespoon of water until stiff. Let 60 g diabetic sweetness trickle in. Stir in 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 out onto a damp tea towel 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, yoghurt and 60 g diabetic sweetener. Whip 300 g cream until stiff. Squeeze gelatine, dissolve and stir into the sour cream, fold in cream. Spread 1/4 of the cream on the base. Spread about half of the apricots on top.

3. 3

   Mix sour cream, yoghurt and 60 g diabetic sweetener. Whip 300 g cream until stiff. Squeeze gelatine, dissolve and stir into the sour cream, fold in 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 100 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 100 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

5. 5

   Waiting time approx. 2 1/2 hours. / 1 1/2 BE