Chocolate apricot cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff and finally add sugar, vanillin sugar and salt. Gradually stir in the egg yolks. Mix flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and fold in carefully.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175° - 200°/ gas: level 2 - 3) for approx. 45 minutes.

3. 3

   Cover with parchment paper if necessary. Let the chocolate sponge cake cool down on a cake rack. Drain the apricots on a sieve. Grate the chocolate. Soak gelatine in plenty of cold water.

4. 4

   Hollow out the sponge cake to a rim of approx. 1 1/2 cm wide and a bottom of approx. 1 cm thickness. Crumble the sponge mixture finely. Whip 2 cups of cream until stiff and let vanilla sugar trickle in.

5. 5

   Fold in the chocolate flakes. Squeeze the gelatine well, dissolve and fold into the cream. Soak the base of the chocolate sponge cake with crème de cocoa. Spread the apricots, except for 9 halves, on the base.

6. 6

   Fill the chocolate cream into the cake like a dome and smooth it down. Refrigerate the cake for about 30 minutes. In the meantime cut out rabbits from 8 apricot halves (or cut them out of the apricot slices as you like).

7. 7

   Whip the remaining cream and sugar until stiff. Fill cream into a piping bag with star-shaped spout. Place an apricot half in the middle of the cake, squirt cream all around as a flower. Place small cream tuffs between the petals.

8. 8

   Decorate the edge of the cake with cream tuffs. Place rabbits between the petals, on the tuffs. Sprinkle the edge of the cake with chopped pistachios. Decorate the Easter cake with lemon balm leaves before serving.

9. 9

   Results in about 16 pieces.