Separate eggs. Beat egg whites until very stiff. Add 75 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold into the egg mixture. Spread the sponge mixture on a baking tray (39 x 33 cm) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
Warm up the apricot jam. Puree with the cutting stick of the hand mixer. Turn out the sponge cake base onto a tea towel. Carefully remove baking paper. Coat the sponge cake base with the jam and roll up from the long side. Let it cool down completely. Cut the roll into 18 slices of about 2 cm each. Place snails on the bottom and on the edge of a springform pan (26 cm Ø) lined with baking paper. Soak the gelatine. Drain the apricots and collect the juice. Dice the apricots (put 10 aside for decoration). Stir mascarpone and yoghurt until smooth. Add advocaat, apricot juice and remaining sugar.
Cut the roll into 18 slices of about 2 cm each. Place snails on the bottom and on the edge of a springform pan (26 cm Ø) lined with baking paper. Soak the gelatine. Drain the apricots and collect the juice. Dice the apricots (put 10 aside for decoration). Stir mascarpone and yoghurt until smooth. Add advocaat, apricot juice and remaining sugar. Squeeze the gelatine and stir into the mascarpone cream. Fold in the apricot pieces. Pour the cream into the mould and smooth it down. Chill for about 2 hours. Whip the cream until stiff and squirt it onto the cake as a dab. Decorate with remaining apricot halves, pistachios and icing sugar
Squeeze the gelatine and stir into the mascarpone cream. Fold in the apricot pieces. Pour the cream into the mould and smooth it down. Chill for about 2 hours. Whip the cream until stiff and squirt it onto the cake as a dab. Decorate with remaining apricot halves, pistachios and icing sugar
Preparation time 45 minutes (without waiting time)