Summary

Ingredients

• 4 medium egg (s)
• 150 grams sugar
• 3 tablespoon sugar
• 1 packet vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 teaspoon Baking powder
• 200 g apricot jam
• 9 sheets gelatine, white
• 1 large can (s) apricot (s), 820 g
• 500 g mascarpone
• 150 g natural yourt
• 100 ml egg liqueur
• 100 g whipped cream
• Tbsp pistachios, chopped

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Instructions

1. Line a baking sheet (approx. 40 cm) with baking paper.
2. Separate eggs. Beat the egg whites until stiff, sprinkling in 75 g of sugar and vanilla sugar. Beat in the egg yolks one at a time. Sieve the flour, starch and baking powder on top, fold in. Spread the mixture on the baking sheet. Bake in a hot oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 15-25 minutes.
3. Warm up the jam. Sprinkle a tea towel with 3 tablespoons of sugar. Overturn the biscuit, peel off the baking paper immediately. Spread the sponge cake with jam. Roll up lengthways with the help of the cloth and allow to cool. Cut into approx. 24 slices.
4. Place a shape border (26 cm diameter) on a cake plate. Place approx. 14 sponge cake slices at the edge, place the remaining slices close together as a base in the middle.
5. Soak gelatine in cold water. Drain the apricots while collecting the juice. Dice the apricots up to 10 halves. Mix the mascarpone, yoghurt, liqueur, 175 ml apricot juice and 75 g sugar. Squeeze out the gelatine, dissolve it. Stir in 4 tablespoons of mascarpone cream, then stir into the rest of the cream. Fold in the fruit cubes. Brush into the mold. Chill for approx. 3-4 hours.
6. Whip the cream. Decorate the cake with cream, pistachios and apricot halves.