Amaretto Slices

Preheat the oven to 150°C (convection) and prepare a baking sheet by dividing it in the middle with aluminum foil.

For the sponge, separate 3 eggs and put the egg whites into a grease-free mixing bowl.

Whip the egg whites with 3 tbsp hot water until stiff, then gradually add 75 g sugar and continue beating until it has dissolved.

Briefly fold in the egg yolks just until incorporated.

Mix Type 405 flour with baking powder and quickly fold in to keep the batter airy.

Spread the batter over the baking sheet and smooth it out.

Bake the sponge for about 10–15 minutes, then cool completely on a wire rack.

For the cream, soak the gelatin sheets in cold water and meanwhile separate the remaining eggs.

Beat the yolks with sugar until fluffy, then stir in the natural yogurt and Amaretto.

Squeeze out the gelatin, dissolve it in a little of the cream and then stir into the rest of the cream.

Whip the cream until stiff and beat the egg whites separately to stiff peaks.

As soon as the cream begins to thicken slightly and set, gently fold in the cream first and then the beaten egg whites at the end.

Spread the Amaretto cream over the cooled sponge base and smooth it out.

Chill the cake in the refrigerator for at least 2 hours until the cream is set.

Cut into pieces and decorate as desired.