A cake recipe for all foodies:
Separate eggs, beat egg whites and sugar (1) until stiff, set aside to cool. Beat egg yolks with sugar (2), vanilla sugar, salt and lukewarm water until creamy.
Add the beaten egg yolks to the cream, mix the poppy seeds and cornstarch into the sifted flour and add to the cream. Mix everything together thoroughly with a whisk. Spread a loaf pan with parchment paper, pour in the dough, bake at 175 °C in about 25-half hours. Cool the sponge cake for 10 min in the mold, then remove from the mold and cool completely.
Soak gelatin, drain apricots, set aside the indicated mass, finely dice the rest, mix with juice of one lemon. Let gelatin melt at low temperature, pour in apricot cubes.
Cut the sponge cake horizontally three times, place them one against the other on a board. Whip the cream (1) with sugar and cream stiffener until stiff, spread on the three lower layers. Spread apricot cubes evenly on top. Place the bottoms on top of each other in their order, place the top one on top.
Whip the whipped cream (2) until stiff, spread it thinly all around the cake. Fill the remaining whipped cream into a piping bag. Pipe ornaments onto the cake, garnish with apricot wedges, sprinkles and poppy seeds.
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