(*) is enough for 6 people, the recipe amount of sponge is for a cake springform pan of 18 cm ø.
Beat the egg yolks and sugar (1) to a light, thick cream.
Whip the egg whites until stiff. While continuing to whisk, add the sugar (2) by the spoonful.
Sift the flour onto the egg cream, add the melted butter and mix thoroughly. Then stir in the snow.
Pour the dough on the spot into the buttered and floured cake springform pan.
Meanwhile, bake in the oven heated to 200 °C on the lowest shelf for about twenty minutes. Cool.
Cut the apricots into small pieces. Put them in a frying pan with the sugar (3) and the white wine and steam until soft with the lid closed. Drain and collect the juice.
Beat the egg yolks with the sugar (4) and vanilla sugar to a light, thick cream.
Soak the gelatin in cold water until it collapses. Allow to melt in the warm juice set aside. Fold in a few spoonfuls of egg cream, then stir this mixture into the remaining egg cream. Set aside to cool until the cream begins to gel along the edge.
Whip the cream until stiff. Fold into the egg cream.
Cut the sponge cake once horizontally. Cut the two bases to the size of the baking dish in which the trifle will be served. Place the first base in the baking dish and drizzle with half of the sherry. Top with apricots and cover with cream. Place the second base on top. Cover with d
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