Apricot Champagne Cake

Ingredients for 1 servings:

• 4 eggs (size M)
• 3 tbsp water, cold
• 150 g sugar
• 1 pinch of salt
• 100 g flour
• 75 g cornstarch
• ½ tsp baking powder
• Fat for the mold
• 1 pack of white gelatin powder
• 1 can apricot(s) (850 ml)
• 100 ml champagne or sparkling wine
• 800 g whipped cream
• 3 packets of vanilla sugar
• 4 tbsp brittle
• n. B. meringue(s), crumbled

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 50 minutes

For the batter, separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff. Sprinkle in the sugar and salt. Fold in the egg yolks. Sift the flour, starch, and baking powder into the egg mixture and fold in. Pour the mixture into a 26 cm diameter springform pan, greased only on the bottom. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C) for approx. 20 minutes. Allow the base to cool. For the filling, soak the gelatine according to the package instructions. Drain the apricots and puree half. Finely dice the rest (except for 4 halves for decorating the cake). Dissolve the gelatine and add the champagne or sparkling wine. Chill the champagne mixture. Whip 400 g of cream with 2 packets of vanilla sugar. Mix half of the cream with the apricot puree and half of the champagne mixture. Mix the second half of the cream with the apricot pieces and the remaining champagne mixture. Cut the cooled sponge cake in half crosswise twice to create three layers. Place the bottom layer on a cake plate and place a cake ring around it. Pour the apricot puree and cream mixture onto the bottom layer and smooth it down. Place the second layer on top. Spread the cream mixture with the apricot cubes on top. Cover with the third layer. Chill for 3-4 hours. Whip 400g of cream with 1 sachet of vanilla sugar. Remove the cake ring, cover the cake all over with cream, and decorate with the apricot slices (the four halves initially set aside), cream dots, brittle, and meringue crumbs.