Chocolate bee sting with apricots

Ingredients

Directions

1. 1

   Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Grate the chocolate. Separate eggs. Cream 160 g fat, 160 g sugar, 1 packet of vanillin sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix chocolate, nuts and baking powder and stir in alternately with 4 tbsp. liqueur. Beat egg whites and 1 pinch of salt until stiff and fold in portions

2. 2

   Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes

3. 3

   Bee sting mixture: 150 g cream, 150 g fat, honey and 2 tablespoons sugar while stirring bring to the boil. Fold in almonds. Spread on the cake and bake at the same temperature for another 10-15 minutes. Cool down

4. 4

   Drain the apricots. Whip 600 g of cream until stiff, adding cream firmer and 2 sachets of vanilla sugar. Fold in 5 tablespoons of liqueur. Quarter the cake. Cut each plate 1 x horizontally. Cut each almond lid into about 6 pieces

5. 5

   Spread each of the 4 cake bases with a little cream, spread apricots and the rest of the cream on top, place the almond pieces on top. Cut them into pieces