Iced Sachermelange with Apricots and Almond Mousse

First prepare the Sacher sponge cake. Spread the mixture to a height of approx. 3 mm on a baking tray lined with baking paper and bake in a preheated oven at 200 °C for approx. 8 minutes. Using a round cookie cutter or glass, cut out round discs the size of the glass you will use later. For the 1st layer, boil milk in a saucepan, add chopped chocolate and mix with apricot brandy and a pinch of salt until smooth. For the 3rd layer, whisk the yolks in a hot water bath with coffee liqueur, rum, sugar, dissolved coffee powder and a pinch of salt until foamy. Remove from the water bath and beat until cold. Melt the chocolate in the water bath and mix with the yolk mixture. Soak gelatine in cold water, squeeze out and add. Fold in whipped cream and finally mix in egg whites beaten stiff with sugar. For the 4th layer, soak gelatin, squeeze out and dissolve in a little warmed espresso, stir in and let cool. To finish, now fill each glass first with the 1st layer (chocolate mixture) about a finger high and freeze. Then cover about 1 cm high with sponge soaked in coffee and fill about 3 fingers high with mocha cream (3rd layer). Freeze briefly and cover with espresso jelly (4th layer) to a paper-thin layer. Chill for about 2 hours. Meanwhile, for the almond foam, boil the milk and steep with the freshly roasted almonds for 5 minutes. Strain and stir soaked, squeezed gelatin into the milk. Pour into an ISI bottle, twist in 2 capsules and chill for 2 hours. Remove glasses from refrigerator, place pickled apricots on top and fill with almond foam from ISI bottle. Sprinkle with cocoa.

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