Apricot cake

Ingredients for 1 servings:

• 3 eggs
• 170 g sugar
• 1 packet of vanilla sugar
• 120 g wheat flour
• 1 tsp baking powder
• 5 sheets of white gelatin
• 1 pack of almond pudding powder for cooking
• 400 ml milk
• 550 ml cream
• 200 g apricot jam
• 1 can apricot(s) (850 ml)
• 1 pack of cake glaze, light
• 30 g pistachios, finely chopped
• Lemon balm leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Preheat the oven to 180°C (160°C fan-assisted oven). Beat the eggs with 3 tablespoons of hot water, 100g of sugar, and the vanilla sugar until foamy. Mix the flour with the baking powder and fold in. Pour the batter into a 24cm diameter springform pan lined with baking paper and bake for about 30 minutes. Let the base cool and then cut horizontally once. Soften the gelatine. Mix the custard powder with 4 tablespoons of milk. Bring the remaining milk to a boil with 60g of sugar, stir in the mixed powder and bring to a boil. Remove from the heat. Squeeze out the gelatine and dissolve it in the custard while stirring, then let it cool while stirring. Whip 400g of whipping cream until stiff peaks form. As soon as the custard begins to set, fold in the whipped cream. Spread the jam on the bottom layer and enclose it in a cake ring. Spread half of the cream on top. Place the top layer on top and spread with the remaining cream. Chill the cake for 2 hours. Drain the apricots, reserving the juice. Top the cake with apricots. Mix the glaze with 10g of sugar and 250ml of apricot juice, bring to a boil, and pour over the fruit. Allow to set. Whip 150g of whipped cream until stiff and pipe in dots. Scatter the pistachios decoratively over the cake surface and around the edges. Garnish with lemon balm. The calorie information refers to 1 of 12 slices.