Apricot Champagne Cake

Ingredients for 1 servings:

• 3 m.-sized eggs
• 120 g sugar
• 1 pinch of salt
• 45 g flour
• 45 g cornstarch
• ½ tsp baking powder
• 6 sheets of white gelatin
• 2 cans of apricots (425 ml)
• 100 ml champagne (or sparkling wine)
• 4 cups of whipped cream (200 g each)
• 3 packets of vanilla sugar
• 4 tbsp brittle, hazelnut
• 20 g meringue(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff peaks form. Gradually add the sugar and salt. Fold in the egg yolks. Mix the flour, starch, and baking powder and sift into the egg mixture. Carefully fold in. Pour the mixture into a 26 cm diameter springform pan lined with baking paper and smooth the surface. Bake in a preheated oven (electric oven: 200 °C/gas mark 3) for about 15 minutes. Allow to cool completely on a wire rack. In the meantime, soak the gelatine in cold water. Drain the apricots well in a sieve. Set aside 4 halves. Puree one half of the apricots. Cut the remaining apricots into small cubes. Dissolve the gelatine over low heat. Allow to cool slightly, then add the champagne. Beat 400 g of cream and two sachets of vanilla sugar until stiff peaks form. Halve the cream. Stir into half the apricot puree and half the gelatin-champagne mixture. Stir the apricot pieces and the remaining gelatin mixture into the remaining cream. Allow to set slightly. Remove the baking paper from the sponge cake base. Cut the base in half. Place a cake ring around the bottom layer. Spread the apricot puree and cream on top. Cover with the second layer. Spread the cream and apricot pieces on top and cover with the third layer. Let the cake set in the refrigerator for 2-3 hours. To decorate, whip the remaining cream and a sachet of vanilla sugar until stiff. Remove the cake ring from the cake. Spread half of the cream all over the cake. Place the remaining cream in a piping bag fitted with a perforated nozzle and decorate the cake with it. Top with apricot slices, sprinkle with brittle and crumbled meringue.