Preparation:
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.

Whip the cream, sugar and vanilla sugar until stiff. Soak the gelatine leaves in cold water. Then, firmly squeeze them. Drain the apricots in a colander. Warm up the apricot juice on the stove and dissolve the gelatine in the juice. Fold the dissolved gelatine into the cream. Fill half of the cream onto the base and smooth the surface. Put the apricots onto the cream and cover with the rest of the cream. Put in a cool place for at least 2 hours.


Dissolve the chocolate icing in a bain-marie and apply to the cold gateau in the form of a circle for decoration.