Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Separate the eggs. Cream fat, 300 g sugar, vanillin sugar and salt. Gradually stir in the egg yolks. Mix flour, nuts and baking powder and stir in briefly, alternating with coffee and liqueur. Beat the egg white until stiff and fold in
Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes. Let them cool down
Mix pudding powder, 50 g sugar and 1/8 l milk. Boil up the rest of the milk and 50 g sugar. Stir in the pudding powder, bring to the boil again, simmer for about 1 minute while stirring. Cool down
Whip 100 g cream until stiff and fold into the pudding. Spread on the cake in waves and refrigerate for about 30 minutes
Dust the cake with cocoa shortly before serving and cut it into about 20 pieces. Drain the apricots. Whip 150 g cream until stiff. decorate cake with cream tuffs, apricots and mocha-chocolate beans