Knead together powdered sugar, salt, flour, butter. Wrap in foil, cool for 30 min. Preheat stove to 190 degrees. Press dough into a 26 cm baking pan lined with parchment paper, prick a few times with a fork, bake for about 15 minutes. Cool. Soak the gelatine. Whip cream, vanilla sugar until half stiff.
Squeeze gelatine, dissolve in brandy with powdered sugar, fold into whipped cream. Soak sponge cake with liqueur. Drain the apricots. Put some aside, cut the rest into pieces. Close the ring around the cake base. Brush a third of the cream. Put half of the cookies, fruits on top. brush one third of the cream.
Put remaining fruit cubes, biscuits on top, brush with remaining cream. Cool for 2 hours. Roast almond kernels without adding fat. Heat sugar with 1 tbsp water, caramelize. Fold in almond kernels, spread on parchment paper, set, break. Garnish cake with remaining brittle, mint, apricots.
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