Apricot cake with chocolate buttercream and whipped cream

Ingredients for 1 servings:

• 2 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 15 g cocoa powder
• ½ liter of milk
• 1 pack of pudding powder, chocolate flavor
• 60 g sugar
• 1 can apricot(s) (850 ml)
• 250 g butter
• 2 tbsp powdered sugar
• 3 sheets of white gelatin
• 5 tbsp cognac
• 400 g whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

Separate the eggs, beat the egg whites and 2 tablespoons of water until stiff. Beat in the sugar and vanilla sugar. Stir in the egg yolks. Mix the flour, starch, baking powder, and cocoa, sift them into the egg mixture, and fold in. Line the bottom of a 26 cm springform pan with baking paper. Pour in the batter and smooth it out. Bake in a preheated oven at 170 degrees Celsius for approx. 20 minutes. Allow to cool. Mix 5 tablespoons of milk, custard powder, and 40g of sugar. Bring the remaining milk to a boil. Stir in the mixed custard powder and bring to a boil. Cover with cling film and leave to cool (a skin should not form on the custard). Drain the apricots in a sieve. Place a cake ring around the sponge cake and scatter all but 8 apricots on the base. Cream the room-temperature butter with the icing sugar. Briefly stir the custard and stir in tablespoonfuls of whites. Spread half of the buttercream over the apricots and refrigerate. Leave the remaining buttercream at room temperature. Soften the gelatin, squeeze out the excess water, and dissolve it. Mix with the cognac. Whip 250g of cream with the remaining 20g of sugar until stiff peaks form, then stir in the gelatin. Spread over the buttercream and refrigerate until firm. Then spread the remaining buttercream over the cake, covering the edges and top. Whip the remaining 150g of cream until stiff peaks form, and decorate with this and the remaining apricots.