Crown cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 75 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp, leveled baking powder
• 2 packs of cream stiffener
• 1 small can of apricots
• 100 g dark chocolate
• 400 ml whipped cream
• 1 tsp sugar
• 3 tbsp apricot juice
• 1 tsp cocoa powder
• 1 tsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

with apricots and chocolate cream (from Dr. Oetker)

For the sponge cake, separate the eggs, beat the egg whites and water until frothy. Mix the sugar and vanilla sugar, sprinkle in the mixture, and then beat for about 2 minutes more. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift into the egg mixture, and carefully fold in. Pour into a 22 cm springform pan and bake at 180°C for about 30 minutes. Let the base cool, then cut in half horizontally. For the filling, drain the apricots in a sieve, reserving the juice. Cut the apricots into wedges. Finely chop the chocolate. Whip the cream with the cream stiffener and sugar until stiff, then stir in the chocolate (leave some extra for decoration). Spread the cream over the apricots in a dome shape. Divide the top layer into 8 pieces and place on top so that the tips stand up in the middle. Sprinkle with the remaining chocolate. Dust with cocoa powder and powdered sugar. Refrigerate for at least 60 minutes before serving.