Wash the orange, rub the peel, squeeze the juice. Cream fat and sugar with the whisk of the hand mixer. Add orange peel. Stir in the eggs one by one. Mix flour and baking powder, stir in. Fill the dough into a greased springform pan (22 cm Ø). Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.
Then let it cool down. Soak gelatine in cold water. Drain the apricots, put 3 halves aside and puree the rest. Clean, wash and cut 375 g strawberries into small pieces. Mix purée, orange juice and strawberries. Squeeze out the gelatine, dissolve lukewarm and fold into the puree. Cool until the mixture begins to set. Whip cream and vanilla sugar until stiff. Fold in half of the mixture. Cover the base with the rim of the springform pan. Place the filling on top and allow to set completely. In the meantime clean and wash the remaining strawberries. Cut the apricot halves into slices.
Whip cream and vanilla sugar until stiff. Fold in half of the mixture. Cover the base with the rim of the springform pan. Place the filling on top and allow to set completely. In the meantime clean and wash the remaining strawberries. Cut the apricot halves into slices. Warm up the jam. Fill the rest of the cream into a piping bag with punched spout. Spread a little on the edge of the cake. Spray the rest onto the cake in a spiral. Spread the prepared fruit. Spread the jam in the middle and on the edge of the cake. Results in about 12 pieces
Warm up the jam. Fill the rest of the cream into a piping bag with punched spout. Spread a little on the edge of the cake. Spray the rest onto the cake in a spiral. Spread the prepared fruit. Spread the jam in the middle and on the edge of the cake. Results in about 12 pieces
Dishes: Seltmann