Fine apricot cake

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water, hot
• 75 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• ½ tsp baking powder
• 150 g white chocolate coating
• 350 ml milk
• 1 pack of pudding powder, vanilla flavor
• 400 ml cream
• 8 sheets of gelatin
• 1 gr. can/n apricot(s)

Instructions

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

For the sponge cake, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar, vanilla sugar, and hot water until frothy. Stir in the flour and baking powder, and finally fold in the stiff egg whites. Grease a springform pan and pour the batter into it. Bake the sponge cake in a preheated oven at 190°C for about 15 minutes, remove from the oven, and let cool. Roughly chop the chocolate coating and make a pudding from the milk and pudding powder according to the instructions. Melt the chocolate coating in the cooked pudding, then let the pudding cool. Whip half of the cream until stiff and fold into the cold pudding. Drain the apricots, reserving a few for garnish and puree the rest. Soften the gelatine according to the instructions, squeeze out the excess liquid, and dissolve it, then stir it into the apricot puree. Place a cake ring around the sponge cake base, spread half of the cream on it, then half of the apricot puree, then the other half of the cream, and then the remaining puree. Refrigerate everything for at least 2 hours. Whip the remaining cream until stiff. Remove the cake ring and garnish the cake with the cream and the reserved apricots.