Apricots in Sponge Cake

Try this delicious cake recipe:

Separate the eggs and whip the egg whites until stiff. Gradually add the sugar and vanilla sugar while continuing to beat. Now gently fold in the yolks and the sifted flour mixed with baking powder and cornstarch. Cover the baking tray with parchment paper and smooth out the dough.

Bake in the preheated. Bake at 225 degrees for about 12 to 15 minutes. Gas stove: level 4 Hot air stove: about 200 degrees

Then turn out the cake. Remove the parchment paper and cut the work surface in half. Cool well!

Meanwhile, for the filling, drain the apricots well in a sieve. Soak the gelatine in cold water for 10 minutes. Crush ½ of the apricots, cut the others into pieces. Mix both with the yogurt. Season with sugar and liqueur or juice. Now fold in 1 tbsp. pistachios. Melt the gelatine in the soaking water in a small saucepan at low temperature while stirring. Now fold into the yogurt – apricot mixture. Refrigerate.

When it is semi-solid, whip the whipped cream until stiff and fold it in as well. Spread it on one half of the sponge cake layer and cover with the 2nd cake layer. Warm the apricot jam and brush the top of the cake with it. Dust with decorative beaten egg white and sprinkle with the remaining pistachios.

gives a delicate nutty taste!

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