Separate two eggs. Beat 2 egg whites until stiff, adding salt, vanillin sugar and 150 g sugar. Fold in ground almonds. Spread into a greased springform pan (26 cm Ø). Bake in a hot oven (electric cooker: 150 °C / convection oven: 125 °C / gas: level 1) for about 40 minutes. Cool down and remove
Drain the apricots well. Melt 50 g dark chocolate in a hot water bath. Spread the base with it, dry. Spread the fruit on top. Soak the gelatine in cold water. Melt the whole milk chocolate and the rest of the dark chocolate in a hot water bath. Cool down a little. Separate 4 eggs. Beat 6 egg yolks and 40 g sugar until frothy. Squeeze out the gelatine, dissolve and stir in the liqueur. Stir into the egg yolk mixture, then stir in melted chocolate. Refrigerate in the fridge until the mixture begins to gel
Whip the cream and the rest of the egg white separately until stiff. Fold chocolate mixture and beaten egg white into the cream. Place the rim of the mould around the base. Pour the mousse onto the base, except for 4-5 tbsp. Spread the crème fraiche on top and spread in waves. Chill the cake for about 2 hours.
Roast the flaked almonds without fat. Remove the edge of the mould. Stir the rest of the mousse until smooth. Spread the cake rim with the mousse and decorate with flaked almonds. Chill the cake for about 3 hours.