A simple but delicious cake recipe:
1. line a cake springform pan (26 cm ø) with parchment paper on the bottom only.
Separate the eggs. Whip egg whites until stiff, swirling in sugar and 1 packet vanilla sugar. Beat in egg yolks one at a time. Sift flour, cornstarch and baking powder on top and fold in.
2. spread the mixture into the baking pan. Bake in the heated oven (E-kitchen stove:
200 degrees / convection oven: 175 degrees / gas: level 3) bake for about 20 min. Cool down.
Drain the apricots. Soak cooled gelatine. Cut the sponge cake 1 x horizontally, so that the top is thin and the bottom is thick. Crumble the thin base. Place a springform pan rim or the edge of the pan around the thick base. Spread half of the apricots evenly on top.
Squeeze gelatin and let it melt at low temperature. Stir in 3 tbsp eggnog, then stir into remaining liqueur. Chill until it begins to gel. Whip whipped cream until stiff, sifting in 2 packets vanillin sugar. Fold whipped cream into eggnog.
5. Spread half of the liqueur whipped cream on the apricots. Place remaining apricots, except for 3 halves, on top. Spread the rest of the whipped cream on top like a dome. Spread sponge crumbs evenly on top and press smooth. Refrigerate the cake for about 4 hours.
6. bake almond kernels, cool. Cut rest of apricots into wedges. Decorate cake with almond kernels and apricots and dust with powdered sugar.
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