Prepare the sponge cake batter according to the recipe and bake a torte.

After it cools, slice it once horizontally.

Place one cake base in a torte ring and brush with marmalade.

Boil half the milk with granulated sugar, vanilla sugar, and the halved vanilla bean.

Mix the pudding mix with the rest of the milk until smooth, stir into the boiling milk, and bring to a boil again.

Remove from heat and take out the vanilla bean.

Add cold water to the gelatin, remove excess, and dissolve the gelatin in the mixture.

Mix in apricot marmalade and let cool.

Stir the mixture until smooth and then carefully fold in the whipped cream.

Spread ¾ of the vanilla cream on the cake base, set the second cake piece on top, and brush with apricot marmalade again.

Spread the rest of the cream on top and smooth.

Chill for 2 hours.

Spread the berries on top of the torte.

For the gelatin, boil water with sugar, remove from heat, and stir in the apricot marmalade.

Add cold water to the gelatin, remove excess, and dissolve in the sugar water.

Carefully pour over the torte and chill.