Grating chocolate. Separate eggs. Beat 160 g fat, 80 g sugar, 1 packet vanillin sugar and salt until creamy. Stir in the egg yolks one after the other. Mix chocolate, nuts and baking powder and stir in 4 tablespoons of liqueur.
Beat the egg whites until stiff and gradually add 80 g sugar. First fold in 1/3 of the beaten egg white, then fold in the remaining beaten egg white. Grease the oven pan and sprinkle with flour.
Put the sponge mixture on the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. In the meantime, bring 150 g fat, honey, 30 g sugar and 150 g cream to the boil for the topping.
Fold in flaked almonds. Spread the mixture on the cake and bake for another 10-15 minutes at the same heat. Let it cool down. Whip 600 g cream until stiff, adding cream firmer and 2 sachets of vanilla sugar.
Fold in 5 tablespoons of liqueur. Chill the cream. Drain the apricots. Cut the cake into quarters and cut each plate horizontally once. Cut each lid into about 6 pieces. Spread some cream on the cake base and spread the apricots on top.
Spread the rest of the cream on top and place the lids on top. Makes about 24 pieces.