Amaretto Apricot Cake

Ingredients for 1 servings:

• 3 eggs
• 100 g flour
• 80 g sugar
• 1 packet of vanilla sugar
• 10 g cocoa powder
• 100 ml espresso, strong
• 60 ml Amaretto
• 1 can apricot(s), quartered
• 4 sheets of white gelatin
• 250 g mascarpone
• 300 g yogurt (vanilla yogurt)
• 50 g sugar
• 5 tbsp Amaretto
• 300 ml cream
• some cocoa powder
• some chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 50 minutes

fruity and creamy, reminiscent of tiramisu

Line a 26 cm springform pan with baking paper. Preheat the oven to 180°C (160°C fan-assisted oven). Separate the eggs. Beat the egg whites until stiff peaks form, then beat the egg yolks with 2 tablespoons of hot water until frothy. Add 80g of sugar and vanilla sugar and beat until thick and creamy, about 5 minutes. Pour the egg whites into the egg yolk mixture. Mix the flour and 10g of cocoa powder, pour over the egg whites, and gently fold in. Pour the batter into the pan and bake for 20-25 minutes. Remove from the pan and let cool in the pan. Drain the apricots, setting aside four to six halves for decoration. Whip the cream until stiff peaks form. Soften the gelatine according to the package instructions, squeeze out the excess liquid, and dissolve it. Beat the mascarpone with yogurt, 50g of sugar, and 5 tablespoons of Amaretto until creamy. Stir the dissolved gelatine into the cream in a thin stream, then let the cream rest in the refrigerator for about 20 minutes. When the mixture begins to set, fold in the stiffly whipped cream. Remove the base from the tin, place it on a plate, and place a cake ring around it. Mix the espresso with 60 ml of Amaretto and soak the base (e.g., using a brush). Spread half of the cream on top, arrange the apricot pieces on top, and cover with the remaining cream. Chill the cake for at least 3 hours (or refrigerate overnight). Before serving, sprinkle the top with chocolate shavings, garnish with apricot pieces, and dust with a touch of cocoa powder.