Apricot yoghurt sheet cake

Ingredients

Directions

1. 1

   Beat the eggs and icing sugar until creamy. Slowly add oil and advocaat and mix. Mix flour, cornstarch and baking powder, sieve over it and fold in until a smooth dough is formed. Line half of the baking tray with baking paper and line it with a rail made of aluminium foil. Spread the dough on the baking paper. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.

2. 2

   In the meantime soak the gelatine in cold water. Drain the apricots and collect the juice. Measure out 100 ml. Cover the dough plate with an adjustable metal rim or aluminium foil rail. Stir yoghurt, sugar, lemon and apricot juice until the sugar is dissolved. Squeeze the gelatine, dissolve lukewarm. Stir in 4 tablespoons of cream. Stir the gelatine evenly into the rest of the cream. Allow to set slightly and spread on the pastry sheet. Spread the apricots with the cut surface facing down. Press lightly into the cream.

3. 3

   Squeeze the gelatine, dissolve lukewarm. Stir in 4 tablespoons of cream. Stir the gelatine evenly into the rest of the cream. Allow to set slightly and spread on the pastry sheet. Spread the apricots with the cut surface facing down. Press lightly into the cream. Chill for about 2 hours. Cut into pieces and serve sprinkled with ground pistachios and pink sugar