Sailor's yarn cake

Ingredients for 1 servings:

• 5 eggs
• 3 tbsp water, hot
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 30 g cornstarch
• 20 g cocoa powder
• 2 tsp, leveled baking powder
• 1 can apricot(s) (500 g drained weight)
• 8 sheets of white gelatin
• 800 ml cream
• 40 g powdered sugar
• 2 packets of vanilla sugar
• 100 ml Blue Curaçao
• 200 g dark chocolate
• 2 tbsp oil
• 50 g chocolate, white
• 250 g confectionery (seafood)
• Fat for the mold

Instructions

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

with Blue Curacao and Belgian seafood

For the batter, beat the eggs and water with a mixer on high speed until frothy. Mix the sugar and vanilla sugar, gradually sprinkle in the flour, and continue beating for about 2 minutes. Mix the flour with the cornstarch, cocoa powder, and baking powder. Sift half of the flour onto the egg mixture and stir briefly on the lowest speed. Stir in the other half in the same way. Grease a springform pan (28 cm diameter), line it with baking paper, and pour in the batter. Bake in a preheated oven at 160°C for about 20 minutes. After baking, remove the base from the pan, turn it out onto a wire rack lined with baking paper, and allow to cool. Then peel off the baking paper and cut the cooled base in half horizontally twice. For the filling, drain the apricots well in a sieve. Purée 150 g of the apricots and finely dice the remaining apricots. Soak the gelatine according to the package instructions. Sift the icing sugar and beat it with the cream and vanilla sugar until stiff peaks form. Squeeze out the gelatin lightly, dissolve it in a small saucepan over low heat while stirring, then mix it with 2-3 tablespoons of the cream, then mix it into the remaining cream. Halve the cream and mix half with the apricot puree, then fold in the apricot cubes. Mix the other half of the cream with the Blue Curacao. Place the bottom layer of the cake on a cake plate and place a cake ring around it. Spread the apricot cream on the layer and smooth it down. Place the second layer on top and add the Blue Curacao cream. Smooth it down as well. Then place the last layer on top, press down lightly, and refrigerate the cake for 2-3 hours. To decorate, finely chop the dark chocolate and melt it with the cooking oil in a small saucepan over low heat in a double boiler until smooth. Remove the cake ring from the cake and pour the cooled, still liquid chocolate onto the top layer and spread it out. Pipe the icing down the edges in “noses.” Allow the icing to set. In the meantime, finely chop the white chocolate and melt it in a small freezer bag over a pan of water. Then cut off a small corner and spread the white chocolate over the dark chocolate like a “fishing net.” Attach the confectionery to the cake with the remaining white chocolate and refrigerate the cake until ready to serve. Tip: You can also replace the Blue Curacao with syrup (e.g., raspberry flavor). Then simply omit the powdered sugar from the filling. The cake can also be made just as well with agar-agar instead of gelatin. If using a 26 cm diameter pan, use three-quarters of the ingredients.