Apricot chocolate cake

light

1.

For theSeparate the biscuit eggs. Beat egg whites until stiff, sprinkling in 125 g of sugar. Stir in egg yolks. Mix the flour, cocoa and baking powder, sieve on the egg cream. Carefully fold in the flour mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper, pour in the biscuit mixture and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes. Let cool on a wire rack. Heat 50 g of cream. Chop chocolate and melt in it. Remove the sponge cake from the mold, peel off the baking paper. Halve the bottom once horizontally. Enclose the lower base with a cake ring or a springform pan. Put the lid on a wire rack, cover with the chocolate cream and let it set. Score the apricots crosswise and place in boiling water for 30-60 seconds. Rinse with cold water and peel off the skin with a knife. Halve the apricots and remove the stone. Brush the apricot halves with lemon juice. Soak gelatin. 600 g cream, whip until stiff, sprinkling in the vanilla sugar and 50 g sugar. Squeeze out the gelatine and dissolve it carefully. Approx. Stir 2 tablespoons of whipped cream into the gelatin. Fold the gelatine and cream mixture into the rest of the cream. Possibly. Chill briefly. Approx. Spread 1/4 of the cream on the floor. Spread the apricots on top of the cream, except for 3 halves. Put the rest of the cream on top and spread it smoothly. Put the lid on and chill for 1-2 hours. Chop the pistachios. Cut the remaining apricot halves into thin wedges. Take out the cake. Sprinkle with pistachios and decorate with apricot wedges and flowers

2.

2 3/4 hours waiting time