Apricot Mousse Cake

For the apricot mousse cake, first prepare the base. To do this, mix the finely crumbled sponge cake and the hazelnut brittle with the melted butter. Press the crumbs into a cake tin lined with baking paper and chill.

For the mousse, whisk vanilla qimiq until smooth, add curd, advocaat and apricot jam and whisk until creamy, then stir 3 sheets of dissolved gelatin into the cream.

Spread the mousse on the cake base and let it stiffen in the refrigerator. For the glaze, cook the apricots with the wine, sugar and lemon juice until soft.

Stir the remaining 6 (soaked) gelatin sheets into the hot apricot mixture. Allow to cool and pour over the mousse. chill in the refrigerator for several hours, preferably overnight. Remove the apricot mousse cake from the mold and top with apricot wedges as desired.

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