Apricot yoghurt cream cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 75 g sugar and 1 sachet of vanilla sugar. Beat the egg yolks separately into the mixture. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2/ convection oven: not suitable) for 25-30 minutes. Let the sponge cake cool down in the tin on a cake rack. Drain the apricots well.

2. 2

   Soak gelatine in cold water. Remove the sponge cake base from the tin, cut through 1 x horizontally so that the bottom base is slightly thicker. Place a HIGH (approx. 8.5 cm) cake ring around the lower base. Mix yoghurt, 100 g sugar, 1 packet of vanilla sugar and grated lemon peel. Squeeze 11 sheets of gelatine, dissolve and mix with liqueur. Stir into the yoghurt cream. Beat 250 g cream until stiff and fold into the cream. Spread approx. 1/4 of the cream on the bottom layer. Cover with half of the apricots. Add the rest of the cream, except 4-5 tablespoons. Make a depression in the middle of the cake. Chill for about 15 minutes. Put half of the remaining apricots aside for decoration. Puree the rest of the apricots and 25 g sugar. Squeeze the rest of the gelatine, dissolve and stir into the apricot puree. Stir in the rest of the yoghurt cream. Spread the apricot cream into the deepening of the cake.

3. 3

   Cover with half of the apricots. Add the rest of the cream, except 4-5 tablespoons. Make a depression in the middle of the cake. Chill for about 15 minutes. Put half of the remaining apricots aside for decoration. Puree the rest of the apricots and 25 g sugar. Squeeze the rest of the gelatine, dissolve and stir into the apricot puree. Stir in the rest of the yoghurt cream. Spread the apricot cream into the deepening of the cake. Place the 2nd base on top and chill, preferably overnight. Roast the flaked almonds in a pan without fat, let them cool down. Whip 400 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and coat all around with 2/3 of the cream. Sprinkle the cake ring with almonds and chopped pistachios. Cut the remaining apricots into fine slices and place them on the cake in flakes. Put the rest of the cream in a piping bag with star-shaped spout and decorate the cake with cream tuffs. Sprinkle tuffs with ground pistachios

4. 4

   Place the 2nd base on top and chill, preferably overnight. Roast the flaked almonds in a pan without fat, let them cool down. Whip 400 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and coat all around with 2/3 of the cream. Sprinkle the cake ring with almonds and chopped pistachios. Cut the remaining apricots into fine slices and place them on the cake in flakes. Put the rest of the cream in a piping bag with star-shaped spout and decorate the cake with cream tuffs. Sprinkle tuffs with ground pistachios

5. 5

   waiting time approx. 14 hours