Name: A favorite dessert of emperors and kings: Sissi cake – a refreshing and elegant dessert with apricot cream
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 9 eggs; 9 tablespoons sugar; 9 tablespoons plain flour; 6 tablespoons unsweetened cocoa; 1 and ½ packets baking powder; 400 ml whipping cream; 400 ml apricot fruit yogurt; 2 tablespoons powdered sugar; 100 ml water; 25 g gelatin; 350 g apricot jam (preferably with pieces of fruit); 100 g apricot jam; 300 ml whipping cream; 1 packet whipping cream stabilizer

Preparation of the cocoa sponge: Separate the eggs into yolks and whites. Whisk the yolks with the sugar until frothy. Add the flour mixed with cocoa and baking powder. Finally gently fold in the stiffly beaten egg whites. Divide the batter into three parts and bake three separate sponge layers (bake each at 180 °C for about 10–12 minutes). Let cool.

Peach-yogurt cream: Mix the gelatin in the water, let it swell and then heat it briefly until it dissolves. Whip the whipping cream with the sugar until stiff and add the apricot yogurt. While stirring constantly, slowly pour in the gelatin and finally fold in the apricot jam with pieces of fruit.

Assembling the cake: Spread a third of the cream on the first layer, level it and place the second layer. Spread some cream again, cover with the third layer and spread the remaining cream. Put the cake in the refrigerator for at least 2 hours to allow the cream to set well.