Coarsely dice the fat, beat with 100 g sugar and orange peel until foamy. Separate the eggs. Add the egg yolks individually to the fat-sugar mixture. Beat egg white until stiff. Let the remaining sugar trickle in. Fold the beaten egg whites into the fat-sugar mixture. Mix flour and baking powder and fold into the fat-sugar mass. Line the bottom of a springform pan (26 cm Ø) with baking paper.
Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 35 minutes. Take out, let cool down for about 10 minutes, remove springform pan. Let cool completely for about 30 minutes. Drain the apricots. Place a cake ring around the base. Put about 2/3 of the apricots on the base. Beat about 2/3 of the cream and espresso powder until stiff. Let the cream firmer trickle in. Spread the espresso cream on the cake base (except for a little for the cake rim). Whip the rest of the cream until stiff. Spread the cream as a blob on the cake and spread with a spoon as desired. Spread the rest of the apricots on top. Chill for about 30 minutes. In the meantime, roughly chop the chocolate coating.
Let the cream firmer trickle in. Spread the espresso cream on the cake base (except for a little for the cake rim). Whip the rest of the cream until stiff. Spread the cream as a blob on the cake and spread with a spoon as desired. Spread the rest of the apricots on top. Chill for about 30 minutes. In the meantime, roughly chop the chocolate coating. Melt approx. 2/3 on a not too hot water bath. Remove, add the remaining chocolate coating and stir until smooth. It is best to pour it onto a marble slab or the back of a baking tray and spread it out about 1 mm thick. Allow to dry and scrape off the chocolate with a spatula, put in a cool place for a short time. Remove cake ring. Spread the rest of the cream on the cake rim. Decorate with the chocolate. Results in approx. 16 pieces
Melt approx. 2/3 on a not too hot water bath. Remove, add the remaining chocolate coating and stir until smooth. It is best to pour it onto a marble slab or the back of a baking tray and spread it out about 1 mm thick. Allow to dry and scrape off the chocolate with a spatula, put in a cool place for a short time. Remove cake ring. Spread the rest of the cream on the cake rim. Decorate with the chocolate. Results in approx. 16 pieces
Waiting time approx. 40 minutes