Prepare the cream the day before.
Mix the heavy cream and egg yolks.
Continue mixing in a double boiler for about 5 minutes, until it reaches 160 °F (70 °C).
Add cold water to the gelatin, remove excess, and dissolve in the warm cream mixture.
Chop up the chocolate and melt it in the cream.
Mix for 5 minutes with an immersion blender and chill for 24 hours.
Prepare the sponge cake batter and bake a torte.
After cooling, slice the torte once horizontally.
Brush the first cake base with apricot marmalade and place in a torte ring.
Take the prepared cream out of the refrigerator and mix in Bailey’s.
Whip like whipped cream.
Spread half of the cream on the torte and place the second cake layer on top.
Mix simply syrup with instant coffee and rum and saturate the cake layer with it.
Smooth the rest of the cream on top.
For the coffee whipped cream, whip the cream with confectioner’s sugar, adding sifted instant coffee to taste.
Smooth the coffee whipped cream on the top of the torte and dust with sifted cocoa powder.
Remove from the torte ring, garnish each slice with a preserved apricot quarter and a broken sesame waffle.
