Quick and Delicious "November" Cake! Stracciatella-apricot! Light, melts in mouth! Gelatin-free

This quick and delicious November cake is a light, melt‑in‑your‑mouth apricot stracciatella cake made without gelatin. It uses a 24 × 34 cm pan and is baked at 170 °C for 45–50 minutes. The batter is whisked with a hand mixer from eggs, vanilla sugar, cornstarch, sugar, oil, milk, flour, baking powder, cocoa, and hot water. The cream is a silky blend of cold whipping cream, vanilla sugar, powdered sugar, mascarpone, cream cheese, chocolate chips, and apricots, finished with melted milk chocolate for decoration.