Yoghurt-apricot cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 1 tablespoon of cold water until stiff. Add 50 g sugar and 1 packet of vanilla sugar. Stir in the egg yolk. Mix starch, baking powder and flour, sieve onto the egg mixture, fold in carefully and place in a springform pan lined with baking paper (26 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 15 minutes. In the meantime, drain the apricots well on a sieve and puree them with the apricot juice, except for about 20 apricot halves. Take the cake out of the oven, remove from the tin and let it cool on a grid.

2. 2

   Place the cake base on a cake plate and place a cake ring around it. Soak 6 sheets of gelatine. Squeeze the gelatine, dissolve it, pour it drop by drop into the pureed apricots and put them in a cool place for about 15 minutes. In the meantime, soak the remaining gelatine. Mix yoghurt, lemon juice, remaining sugar and remaining vanillin sugar. Whip 200 g cream until stiff. Squeeze out the remaining gelatine, dissolve, stir into the yoghurt mixture drop by drop and carefully fold in the whipped cream. Pour half of the yoghurt cream mixture onto the base, chill for approx. 15 minutes. Spread apricot puree on top and put in a cool place for another 5 minutes. In the meantime, stir the rest of the yoghurt cream mixture several times and spread it on the cake. Put in a cool place overnight.

3. 3

   Squeeze out the remaining gelatine, dissolve, stir into the yoghurt mixture drop by drop and carefully fold in the whipped cream. Pour half of the yoghurt cream mixture onto the base, chill for approx. 15 minutes. Spread apricot puree on top and put in a cool place for another 5 minutes. In the meantime, stir the rest of the yoghurt cream mixture several times and spread it on the cake. Put in a cool place overnight. Roast the flaked almonds in a dry pan until golden brown. Chop the pistachios. Remove the cake from the cake ring. Whip the rest of the cream until stiff, spread 2/3 of the cream on the cake, press the almond flakes to the edge of the cake and place the remaining apricots on the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Serve the cake sprinkled with pistachios

4. 4

   Roast the flaked almonds in a dry pan until golden brown. Chop the pistachios. Remove the cake from the cake ring. Whip the rest of the cream until stiff, spread 2/3 of the cream on the cake, press the almond flakes to the edge of the cake and place the remaining apricots on the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Serve the cake sprinkled with pistachios

Nutrition Facts

KCAL
300 kcal

CARBS
26 g

FATS
17 g

PROTEINS
7 g