Poppy seed apricot cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of lukewarm water until stiff. Slowly pour in the sugar and fold it in. Then stir in the egg yolks bit by bit. Mix the poppy seed mixture with approx. 3 tablespoons of egg foam mixture and place in the bowl. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture. Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the dough, smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes.

2. 2

   Leave the cake to stand in the mould for about 10 minutes. Then remove from the mould and let the sponge cake cool on a cake rack. For the filling, soak the gelatine in cold water. Drain the apricots on a sieve and collect the juice. Cut 3 apricots into slices for decoration and put aside. Puree 8 apricots, 150 ml juice, lemon peel and 1 tablespoon sugar. Squeeze the gelatine, dissolve and stir into the apricot puree. Put it in a cold place. Dice remaining apricots. Halve the sponge cake and place a cake or springform pan rim around the bottom. Sprinkle the bottom cake layer with apricot liqueur. Whip 1 cup of cream until stiff. When the apricot puree starts to gel, fold in the cream and apricot cubes and spread on the sponge cake base. Cover with the second cake base and refrigerate for about 2 hours. Whip remaining cream, sugar and vanilla sugar until stiff.

3. 3

   Dice remaining apricots. Halve the sponge cake and place a cake or springform pan rim around the bottom. Sprinkle the bottom cake layer with apricot liqueur. Whip 1 cup of cream until stiff. When the apricot puree starts to gel, fold in the cream and apricot cubes and spread on the sponge cake base. Cover with the second cake base and refrigerate for about 2 hours. Whip remaining cream, sugar and vanilla sugar until stiff. Fill 1/4 of the cream into a piping bag with star-shaped spout and set aside. Remove the cake from the cake ring and spread the cream all around. Spray 8 circles and small tuffs onto the cake, so that flowers appear. Put some poppy seed bake in each circle. Place the leaves from the apricot slices. Sprinkle the cake with poppy seeds in the middle and on the edges. Keep cool until serving. Makes about 16 pieces

4. 4

   Fill 1/4 of the cream into a piping bag with star-shaped spout and set aside. Remove the cake from the cake ring and spread the cream all around. Spray 8 circles and small tuffs onto the cake, so that flowers appear. Put some poppy seed bake in each circle. Place the leaves from the apricot slices. Sprinkle the cake with poppy seeds in the middle and on the edges. Keep cool until serving. Makes about 16 pieces

5. 5

   Cloth: Baier Nickel