Apricot Mascarpone Cake

A simple but delicious cake recipe:

For the dough, beat egg whites and cold water until stiff peaks form. In a separate bowl, stir the egg yolks with the sugar until the sugar is completely dissolved and a whitish, thick mixture is formed. Fold the snow into this mixture. Preheat the oven to 170 degrees (hot air, 185 degrees for top and bottom heat). Now sift the flour mixed with cocoa and baking powder over the quantity and stir in as well.

Finally, carefully incorporate the ground almond kernels or hazelnuts as well.

Pour the dough into a cake springform pan (28 cm) greased only at the bottom and bake for about 30-35 minutes. Then remove the sponge from the pan and cool on a cooling rack. Then cut the base into three layers. Place the bottom layer on a cake plate and stretch a springform rim over it. Drizzle this cake layer with six tablespoons of amaretto.

Set aside three of the apricot halves for decoration and drain the rest. Use the juice elsewhere. For the filling, crush the apricots with a blender and spread half of this amount evenly on the cake base. Make sure that the apricot puree only reaches about one centimeter in front of the edge. Stir through the yogurt, vanilla sugar, mascarpone and Amaretto.

Swell the gelatine in water according to the instructions on the packet and allow to melt by carefully warming it up (squeeze out the gelatine leaves beforehand).

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