Apricot clouds

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 egg yolks
• 150 g flour
• 4 egg whites
• 1 tbsp cinnamon sugar
• 50 g almond(s), flakes
• 3 cups of yogurt (apricot yogurt)
• 8 sheets of gelatin
• 1 can/n apricot(s), halved
• 2 cups cream (Cremefine for whipping)
• Cinnamon – sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

light apricot slices with yogurt cream

For the pastry, cream the butter and sugar until light and fluffy, then add the egg yolks, one at a time. Sift the flour over the cake and fold it in. Spread the pastry onto a baking sheet lined with baking paper. Beat the egg whites until stiff and spread over the pastry. Sprinkle with the cinnamon sugar and flaked almonds and bake immediately at 180°C for 15-20 minutes until golden brown. Remove from the oven and cut in half along the longer side to create two equal-sized sheets measuring approximately 20 x 30 cm. Allow to cool. Soften the gelatine, squeeze out the excess liquid, and dissolve it. Stir in 2 tablespoons of the apricot yogurt. Put the remaining yogurt in a bowl and quickly beat in the gelatine mixture. Chill until the mixture begins to set. Then beat the Cremefine until stiff and fold in. Spread the cream on one of the layers and place the second layer on top. Sprinkle generously with cinnamon sugar.