Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Add sugar and vanillin sugar while beating. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in
Spread into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for approx. 30 minutes. Let them cool down
Drain the apricots well and dice them. Cut a thin lid off the sponge cake and crumble. Place a cake ring or a rim around the base. Spread 1/4 of the apricot cubes on top
Whip the cream until stiff. Mix the cake cream powder and 150 ml water with a whisk for about 1/2 minute. Stir in yoghurt. Fold in cream and 2/3 of the remaining apricot cubes. Spread the cream on the base. Sprinkle with the rest of the apricot cubes and sponge crumbs. Chill for at least 3 hours. Decorate with lemon balm