Fine Easter cake with apricots and yoghurt cream

Name: Fine Easter cake with apricots and yoghurt cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 160 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 1 can(s) (850 ml/ 500 g stripping) Apricots; 600 g Whipped cream; 1 package (200 g) Double cream cream cheese; 350 g Whole milk yoghurt; 175 ml Egg liqueur; 25 g finely chopped pistachio kernels; 7-10 Tbsp possibly 2 marzipan bunnies and carrots to decorate; 7-10 Tbsp possibly approx. 2 tablespoons egg liqueur to drizzle on; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
160 g Sugar
2 packages Vanillin sugar
1 pinch Salt
100 g Flour
1 TEASPOON Baking Powder
8 sheets Gelatine
1 can(s) (850 ml/ 500 g stripping) Apricots
600 g Whipped cream
1 package (200 g) Double cream cream cheese
350 g Whole milk yoghurt
175 ml Egg liqueur
25 g finely chopped pistachio kernels
7-10 Tbsp possibly 2 marzipan bunnies and carrots to decorate
7-10 Tbsp possibly approx. 2 tablespoons egg liqueur to drizzle on
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, finally add 75 g sugar, 1 packet of vanillin sugar and salt. Add egg yolk and fold in. Mix flour and baking powder, sieve onto the egg foam and fold in carefully. Put the mixture into a coated springform pan (26 cm Ø) greased only at the bottom and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Let the sponge cake cool down.
2
In the meantime soak the gelatine in cold water. Drain apricots well and cut into small cubes. Whip 250 g cream until stiff and put in a cool place. Remove the sponge cake from the tin and place a cake ring around the base. Stir cream cheese, yoghurt, 75 g sugar and remaining vanilla sugar until smooth. Squeeze out the gelatine, dissolve and mix with the advocaat. Stir into the cream and fold in whipped cream. Fold in apricot cubes, except for a few for decoration. Spread the cream on the base and smooth it down. Put the cake in a cool place for about 5 hours, preferably overnight. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring. Spread the ring thinly with cream and sprinkle with pistachios.
3
Stir into the cream and fold in whipped cream. Fold in apricot cubes, except for a few for decoration. Spread the cream on the base and smooth it down. Put the cake in a cool place for about 5 hours, preferably overnight. Whip the remaining cream and sugar until stiff. Remove the cake from the cake ring. Spread the ring thinly with cream and sprinkle with pistachios. Put the rest of the cream in a piping bag with a star-shaped spout. Decorate the cake with cream tuffs and remaining apricot cubes. Sprinkle some pistachios in the middle of the cake and place two marzipan bunnies and small carrots on top. If necessary, pour some eggnog on each cream tuff. Put the cake in a cool place until serving. Makes about 16 pieces
4
Put the rest of the cream in a piping bag with a star-shaped spout. Decorate the cake with cream tuffs and remaining apricot cubes. Sprinkle some pistachios in the middle of the cake and place two marzipan bunnies and small carrots on top. If necessary, pour some eggnog on each cream tuff. Put the cake in a cool place until serving. Makes about 16 pieces
5
waiting time approx. 5 1/2 hours