Poppy seed apricot cake (calorie-reduced)

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 2 tablespoons of lukewarm water until stiff. Let sugar trickle in and embezzle. Stir in the egg yolk bit by bit. Mix the poppy seed mixture with approx. 3 tablespoons of egg foam mixture and place in the bowl. Sift the flour, starch and baking powder into the egg foam mixture and fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper, pour in the mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.

2. 2

   After 10 minutes, remove from the baking tin and let cool down. Soak the gelatine. Drain the apricots, collect the juice. Cut 1 apricot half into small slices, set aside. Puree 4 halves, 75 ml juice, lemon peel and 1 teaspoon sugar. Squeeze out the gelatine, dissolve, stir into the puree. Put it in a cold place. Dice remaining fruit. Halve the sponge cake. Sprinkle the bottom with liqueur. Fold over the edge of the mould. Whip 100 g cream until stiff. Add apricot cubes to the semi-solid purée.

3. 3

   Dice remaining fruit. Halve the sponge cake. Sprinkle the bottom with liqueur. Fold over the edge of the mould. Whip 100 g cream until stiff. Add apricot cubes to the semi-solid purée. Spread on the sponge cake. Place the second cake base on top and refrigerate. Whip the rest of the cream, sugar and vanillin sugar until stiff. Fill 1/4 of the cream into a piping bag, set aside. Spread the cake with cream. Spray circles and tuffs and decorate with fruit wedges and poppy seeds. Results in about 12 pieces

4. 4

   Spread on the sponge cake. Place the second cake base on top and refrigerate. Whip the rest of the cream, sugar and vanillin sugar until stiff. Fill 1/4 of the cream into a piping bag, set aside. Spread the cake with cream. Spray circles and tuffs and decorate with fruit wedges and poppy seeds. Results in about 12 pieces

5. 5

   Cloth: Baier Nickel