Apricot Yogurt Ring Cake with Chocolate

Preheat the oven to 160 °C (top/bottom heat) and prepare a springform pan (line the bottom with baking paper if needed).

Separate the eggs and beat the egg whites with a pinch of salt until stiff.

Beat the egg yolks with 100 g sugar for several minutes until thick and creamy.

Mix the flour, cornstarch, baking powder and chocolate pudding powder and fold in tablespoon by tablespoon into the yolk mixture.

Gently fold in the beaten egg whites, pour the batter into the springform pan and smooth the top.

Bake the sponge at 160 °C for about 30–35 minutes. Then remove from the pan and let cool completely.

Drain the apricots from the can in a sieve and let them drain well.

Place a cake ring around the cooled sponge, set a glass in the center on the base and arrange the apricots in a ring around the glass.

For the yogurt cream, soak 10 sheets of gelatin in cold water, squeeze out and dissolve according to package instructions.

Stir the natural yogurt with 100 g sugar and vanilla sugar until smooth and thoroughly stir in the dissolved gelatin.

Whip 400 ml cream until stiff and gently fold into the beginning-to-set yogurt mixture.

Pour the yogurt cream over the apricots, smooth it out and chill the cake for at least 3 hours.

After chilling, carefully remove the glass to create a clean hole in the center.

Soak 4 sheets of gelatin in cold water for the chocolate cream.

Heat the milk, melt the broken milk chocolate into it and dissolve the squeezed gelatin in the warm chocolate milk; then let cool.

Whip another 400 ml cream until stiff and fold into the cooled chocolate mixture.

First fill the hole in the center with chocolate cream, then spread the remaining chocolate cream over the cake and smooth it.

Chill the cake again for about 2 hours so the chocolate cream can set.

To serve, decorate as desired with whipped cream and chocolate sprinkles.