Cappuccino yoghurt tart with apricots

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, baking powder and starch, sieve over it and fold in. Grease the bottom of a springform pan (26 Ø cm). Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes.

2. 2

   Take out the sponge cake, remove from the edge and let it cool down. Drain the apricots in a sieve. Soak gelatine in cold water. Stir mascarpone, 125 g sugar and vanillin sugar until smooth. Stir in yoghurt. Warm up the squeezed out gelatine. Stir in 4 tbsp. cream and espresso powder, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff and fold in. Cut the sponge cake twice horizontally. Place a cake ring around the lower cake base. Spread about 1/3 of the apricot halves on top. Spread half of the cream on the apricots, then place the middle cake layer on top. Spread the rest of the cream on the cake base and finish with the sponge cake lid.

3. 3

   Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff and fold in. Cut the sponge cake twice horizontally. Place a cake ring around the lower cake base. Spread about 1/3 of the apricot halves on top. Spread half of the cream on the apricots, then place the middle cake layer on top. Spread the rest of the cream on the cake base and finish with the sponge cake lid. Chill the cake for at least 4 hours. Cut the remaining apricot halves into wedges. After about 1 hour, place the apricot slices on the cake in a fan shape and continue to chill. After about 3 1/2 hours, mix the cake glaze powder and 1 heaped tablespoon of sugar in a pot. Stir in 130 ml cold water. Bring the icing to the boil while stirring and immediately spread a thin layer on the cake, possibly with the help of a brush. Refrigerate the cake for another 30 minutes. Remove the cake from the cake ring and decorate with mocha beans

4. 4

   Chill the cake for at least 4 hours. Cut the remaining apricot halves into wedges. After about 1 hour, place the apricot slices on the cake in a fan shape and continue to chill. After about 3 1/2 hours, mix the cake glaze powder and 1 heaped tablespoon of sugar in a pot. Stir in 130 ml cold water. Bring the icing to the boil while stirring and immediately spread a thin layer on the cake, possibly with the help of a brush. Refrigerate the cake for another 30 minutes. Remove the cake from the cake ring and decorate with mocha beans

5. 5

   Waiting time approx. 5 hours