This quick, delicious "NOYABR" cake is a light, melt‑in‑the‑mouth Stracciatella‑abricos cake made without gelatin, using a hand mixer. The batter is made from 10 eggs, a pinch of salt, vanilla sugar or extract, corn starch, sugar, oil, milk, flour, baking powder, cocoa, and hot water, baked at 170 °C for about 45–50 minutes. The cream is made from cold whipping cream, vanilla sugar, powdered sugar, mascarpone, cream cheese, chocolate crumbs, and apricots soaked in apricot compote. The cake is finished with melted milk chocolate for decoration.
