For a 26cm springform pan
POPPY SEED APRICOT CREAM GATEAU_
Mix the agaDAMPFMOHN®, sugar, flour, egg yolk and butter to a batter. Whip the egg white until stiff and fold into the batter. Preheat the oven to 180°C. Fill the mixture into a greased, floured springform pan and smooth the surface. Bake for approx. 15 to 20 minutes. Leave the poppy seed biscuit base to cool down well.