Chocolate apricot cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Stir in sugar and vanillin sugar, then stir in egg yolk. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg foam mixture. Fold in loosely. 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°C/ gas: level 2) for 20-25 minutes.

2. 2

   Let it cool down. For the buttercream, bring milk to the boil, except for 5 tablespoons. Mix the remaining milk, pudding powder and 40 g sugar. Stir into the boiling milk and bring to the boil again briefly. Cover with foil and let it cool down. Drain the apricots on a sieve. Place a cake ring or a springform pan rim around the sponge cake and spread the apricots on the base, except for 8 pieces. Whip the warm fat and icing sugar until creamy white. Stir the pudding briefly and stir in by the spoonful. Spread half of the buttercream on the apricots and chill. (Leave the rest of the buttercream to stand at room temperature). Soak, squeeze and dissolve the gelatine. Mix with cognac. Whip 250 g cream and 1 tablespoon sugar until stiff and fold in the gelatine. Spread on the butter cream and chill until the cream layer is firm enough.

3. 3

   Stir the pudding briefly and stir in by the spoonful. Spread half of the buttercream on the apricots and chill. (Leave the rest of the buttercream to stand at room temperature). Soak, squeeze and dissolve the gelatine. Mix with cognac. Whip 250 g cream and 1 tablespoon sugar until stiff and fold in the gelatine. Spread on the butter cream and chill until the cream layer is firm enough. Then spread the cake with the remaining buttercream. Put 6 pistachios aside and chop the rest. Cut 2 apricot halves into slices. Whip the rest of the cream and sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the edge of the cake and squirt the remaining cream into 6 apricot halves. Decorate cake with pistachios and apricots. Keep cool until serving. Results in about 16 pieces

4. 4

   Put 6 pistachios aside and chop the rest. Cut 2 apricot halves into slices. Whip the rest of the cream and sugar until stiff and fill into a piping bag with star-shaped spout. Decorate the edge of the cake and squirt the remaining cream into 6 apricot halves. Decorate cake with pistachios and apricots. Keep cool until serving. Results in about 16 pieces

5. 5

   Dishes: Horn,