Apricot Yogurt Tartlet

For the apricot yogurt tartlet, first prepare the sponge cake batter. To do this, whisk the egg whites with sugar until stiff and the egg yolks with vanilla sugar and powdered sugar until foamy.

Add a little flour alternately to the egg-sugar mixture and gradually add the beaten egg whites until everything is used up. Melt the margarine and stir into the mixture.

Line a high baking tray with baking paper and spread the sponge mixture evenly. Bake in the oven preheated to 180°C for about 12 minutes.

For the apricot cream, soak the gelatine in cold water. Wash, pit and chop the apricots. Whip the cream until stiff, puree the apricots with a dash of apricot schnapps and mix with the low-fat yogurt and sugar, heat the orange juice and dissolve the gelatine in it. Add to the mixture and stir the whipped cream into the apricot cream.

Spread the apricot cream on the now cooled sponge cake base and chill for at least 1 hour until the apricot cream has set.

Cut out small tartlets from the jammed apricot cake with a round cookie cutter. Dust with sugar and garnish the apricot yogurt tartlets with apricot wedges and mint leaves as desired.

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