Apricot poppy seed cream cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 160 g flour
• 1 tsp baking powder
• 200 g poppy seeds, ground
• 35 g nuts, possibly mixed, ground
• 35 g ground almonds
• 35 g desiccated coconut
• 125 g sugar
• 3 tbsp semolina
• 1 pinch of salt
• 2 packs of gelatin powder, or 12 sheets of gelatin
• 2 cups whipped cream
• 2 gr. can/n apricot(s)
• 2 cups whipped cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 2 tbsp powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

Dough: Make a sponge cake batter from the ingredients and pour into a tart tin (26-28cm diameter). Bake at 200°C for approx. 20-25 minutes. Filling: Meanwhile, bring 0.5 liters of water to a boil. Add the poppy seeds, sugar, salt, semolina, nuts, almonds, and desiccated coconut and bring to a boil. Add the softened gelatin, stir well, and let everything cool. Stir occasionally; the mixture must not solidify. When the poppy seed mixture is cold, whip the cream until stiff and carefully fold it in. Cut the cooled sponge cake base in half and top with well-drained apricot halves. Set a few apricots aside for decoration. Place a cake ring around the base. Spread the poppy seed and cream mixture over the apricots. Place the second sponge cake half on top and chill for a few hours. When the mixture has set, whip the cream with vanilla sugar, icing sugar and cream stiffener, spread it all over the cake, garnish and decorate with apricot slices.