Chocolate Sponge Cake with Apricot Custard Cream

First preheat the oven to 175 °C and line the bottom of a cake springform pan (28 cm DM) with baking paper.

Beat the yolks with the sugar and water until foamy. Sift flour and cocoa over it and fold in with salt and beaten egg whites. Bake at 175 °C for about 35 minutes and let cool.

Make pudding according to instructions from pudding powder, milk and sugar and set aside to cool.

Finely puree the apricots and sugar with a hand blender. Squeeze 3 soaked gelatine leaves well, dissolve at low temperature, equalize temperature and mix with the apricot mixture.

For the curd cream, mix the curd with sugar and pudding (by the spoonful) and stir in the remaining dissolved gelatin (temperature equalization).

Cut the cake in half crosswise, place the top cake layer in a cake ring, spread 2/3 of the curd mixture on top, spread 2/3 of the apricot mixture on top and whisk with a fork.

Place the 2nd cake layer on top, press down a little and spread the remaining two creams as described above. Leave the cake to set in the refrigerator overnight.

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