Apricot Torte

Method

1. Preheat the oven to 190ºC/375ºF/Gas 5. Grease a 23cm/9" spring clip tin and line it with baking parchment.
2. To make the sponge, place the eggs and sugar in a large bowl over a pan of hot water. Whisk the mixture until thick enough to leave a ribbon trail when the whisk is lifted off.
3. Fold in almonds, flour and almond essence with 30ml/2tbsp. hot water. Pour into the prepared tin and bake for 20-25 minutes or until sponge bounces back when lightly touched in the centre. Leave to cool.
4. When the sponge is cool, remove from cake tin. Line a 20cm/8" spring-clip tin with clear film. Using the base of the tin as a guide, trim the sponge to fit the tin. Cut sponge in half horizontally and place one half in one base of line tin.
5. Arrange enough apricots over sponge base to cover, sprinkle over brandy and set aside.
6. To make the filling, sprinkle gelatine over 45ml/3 tbsp. cold water in a cup or small bowl and leave until spongy, then stand the cup or bowl in a pan of hot water and stir until dissolved. Leave to cool.
7. Leave to cool. Place remaining apricots in food processor with the caster sugar and then blend until smooth.
8. Transfer to a bowl. Whisk egg whites and cream in separate bowl until just stiff.
9. Working quickly, stir cold gelatine into the pureed apricots, then fold in the cream and egg whites.
10. Pour mixture over the apricot halves. Chill for 1 hour. Place second sponge on top and chill for a further 2 hours. Serve in wedges dusted with icing sugar and decorate with cape gooseberries if liked.