Spanish vanilla cake with soft apricots

Ingredients for 1 servings:

• 180 g raw marzipan mixture, room temperature
• ½ vanilla pod(s), including the pulp
• 70 g butter, soft
• ½ bottle of bitter almond flavor
• 70 g wheat flour
• 100 g sugar
• 4 egg yolks, size M
• 4 egg whites, cold
• 1 tsp baking powder
• Fat for the mold
• 400 g soft apricots
• 25 g sugar
• 200 ml orange juice
• 250 g mascarpone
• 300 g cream
• 3 tbsp orange juice
• 40 g powdered sugar
• 1 ½ bag/n cream stiffener, 12 g
• ½ vanilla pod(s), including the pulp
• 75 g dark chocolate chips
• 4 apricots, halved

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

small but nice, for calorie lovers

Simmer the soft apricots with sugar and orange juice for about 10 minutes. Then puree with a hand blender and chill. For the dough, cut the marzipan into small cubes and beat in a bowl with the egg yolk, 30g sugar, butter, baking flavoring, and vanilla seeds until creamy, until the marzipan mixture is also incorporated. Mix the flour with the baking powder and sift through. Gradually stir into the marzipan mixture using a hand mixer. Beat the egg whites until stiff and finally slowly add 70g sugar, continuing to beat until the mixture is slightly glossy. Stir about 1/3 of the beaten egg whites into the dough, then carefully fold in the remaining beaten egg whites. Lightly grease a 20cm springform pan, pour in the batter, and bake in a preheated oven at 180°C (top/bottom heat) for about 35-40 minutes. Allow the baked cake to cool thoroughly. For the vanilla cream, thoroughly mix the mascarpone with orange juice, powdered sugar, and vanilla seeds. Whip the cream with the cream stiffener until stiff, then fold it into the mascarpone cream. Cut the cold cake horizontally into 3 equal slices. Place the cake base in the springform pan and spread one-third of the apricot compote on top. Spread 1/3 of the vanilla cream on top and sprinkle with 1/3 of the chocolate chips. Stack the second and third cake layers in the pan and fill them in the same way. Garnish with the apricot halves.