Yogurt and apricot cake

1.

Separate the eggs, whip the egg white and 1 tablespoon of cold water until stiff. Sprinkle in 50 g of sugar and 1 packet of vanilla sugar. Stir in egg yolks. Mix the cornstarch, baking powder and flour, sieve onto the egg mixture, carefully fold in and place in a lined with baking paperPut the laid out springform pan (26 cm Ø), smooth it out and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. In the meantime, drain the apricots well on a sieve and puree with the apricot juice, except for about 20 apricot halves. Take the cake out of the oven, remove it from the tin and leave to cool on a rack. Put the cake base on a cake plate and put a cake ring around it. Soak 6 sheets of gelatine. Squeeze out the gelatine, dissolve it, pour it drop by drop into the pureed apricots and let it cool for about 15 minutes. In the meantime, soak the remaining gelatine. Mix together the yogurt, lemon juice, remaining sugar and remaining vanilla sugar. Whip 200 g cream until stiff. Squeeze out the remaining gelatine, dissolve it, stir into the yogurt mixture drop by drop and carefully fold in the whipped cream. Put half of the yoghurt cream mixture on the base, chill for about 15 minutes. Spread the apricot puree on top and refrigerate for another 5 minutes. In the meantime, stir the rest of the yoghurt cream mixture through several times and pour onto the cake. Chill overnight. Toast the almond flakes in a dry pan until golden. Chop the pistachios. Remove the cake from the cake ring. Whip the rest of the cream until stiff, spread 2/3 of the cream on the cake, press the almond flakes onto the edge of the cake and place the remaining apricots on the cake. Pour the rest of the cream into a piping bag with a star nozzle and squirt tuffs onto the cake. Serve the cake sprinkled with pistachios