Apricot Pot Pie

Try this delicious cake recipe:

For the base:

Shape the amaretti and biscotti into a freezer bag and crush into fine crumbs with a pasta walker. Knead together with the softened fat. Press the sponge crumbs with a tablespoon into a cake springform pan (diameter 26 cm).

For the topping:

Soak gelatin in cold water. Mix curd cheese, vanilla sugar and apricot jam with a whisk. Squeeze gelatin and let it melt in a saucepan.

Add some of the curd mixture to the gelatin in the saucepan and stir until smooth. Add this mixture to the remaining curd mixture form stirring until smooth. Leave the curd cream to cool for about 20 minutes.

Whip the cream until stiff. Rinse apricots, dry, cut in half and remove seeds. Carefully fold apricots (keep a few for garnish) with whipped cream into curd mixture. Spread evenly over the base and smooth. Place the cake in the refrigerator for one night to set.

To serve, cut the remaining apricot halves into slices and spread evenly over the cake.

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