Approximately 24 pieces

To prepare:
480 g drained apricot halves (canned)
* 100 g cashew nuts

For the sponge:
250g soft butter or margarine
* 175g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 pinch salt
* 5 eggs (size M)
* 350 g flour
* 2 level tsp Dr. Oetker Backin

For sprinkling:
100 ml apricot liqueur such as apricot brandy

For the cream:
1 package mousse à la Vanille (Dessert Powder)
* 200 g whipped cream
* 50 ml apricot liqueur, such as apricot brandy

Method:
to prepare apricot halves into small cubes. Of the 24 whole cashews nuts aside and remove. Remaining cashew nuts into small pieces.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk at the highest level of smooth. Gradually stir in sugar, vanilla sugar and salt. As long as the stirring until a bound mass has formed. Stir in eggs one by one (each egg about ½ minute).

flour with baking powder, stir in 2 portions briefly over medium heat. Put the dough on a baking sheet (30 × 40 cm, greased) and flatten it to give. Apricot cubes on top and sprinkle with the Cashewkernstückchen. The baking tray in the preheated oven slide. The cake bake for about 30 minutes .

place the baking sheet to a wire rack. The hot cake sprinkle immediately with liqueur and allow to cool. The cake into 24 equal pieces and divide.

For the cream mousse with 200 grams of cream and 50 ml of liquor cook according to package instructions. The cream in a pastry bag with Lochtülle (12 mm) type. Spray on each piece of cake, a cream dome and place each one on the cashew cream. The cake at least 30 minutes in the refrigerator.

Apricot and cashew sections