Buckwheat Yogurt Cake with Apricots

Ingredients

• 4 eggs
• 120 g sugar
• 100 g buckwheat whole grain flour
• 20 g spelt whole grain flour
• 1 tbsp potato starch
• 1 tsp Baking powder
• 8 sheets white gelatin
• 500 g apricots
• 500 g natural yogurt
• 80 g sugar
• 200 ml whipping cream
• 150 ml whipping cream
• 1 packet vanilla sugar
• 100 g chopped pistachios
• lemon balm leaf
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat oven to 180°C with upper and lower heat.

2. 2.

   Separate the eggs. Beat egg whites with 100 g sugar until stiff peaks form. Whisk yolks with 3-4 tbsp water and remaining sugar until fluffy, then add flour mixed with starch, salt, and baking powder; fold in gently. Fold in the beaten egg whites. Pour batter into a springform pan lined with parchment paper and bake for 30-40 minutes.

3. 3.

   Remove from oven, transfer to a cooling rack, lift off parchment paper, and let cool completely.

4. 4.

   For the apricot cream, soak gelatin in plenty of cold water. Boil apricots, shock, peel, quarter, pit, and blend about 200 g with yogurt and sugar until fine. Squeeze out excess water from gelatin and melt in a small pot over medium heat. Stir in a little yogurt to temper, then quickly fold into remaining yogurt mixture. Transfer to a bowl, chill until set. Whip cream stiffly and fold into the setting cream.

5. 5.

   Cut the sponge horizontally once and place a ring around the lower base. Spoon yogurt cream onto the base, smooth, and place the second layer on top. Chill for at least 2-3 hours. Remove from fridge, take out ring. Whip cream with vanilla sugar until stiff. Slice remaining apricots into strips. Spread about one-third to one-half of the whipped cream around the cake, fill a piping bag with the rest and pipe rosettes on top.

6. 6.

   Decorate the rim with pistachios. Arrange sliced apricots decoratively in the center of the cake and garnish the outer rim with whipped cream. Serve dusted with lemon balm leaves and powdered sugar.