Place a baking paper on the baking plate and then the 1-cm high baking ring on it.

Separate the eggs and then whip the whites with the sugar to a cream not too hard.

Then mix the yolks into it and carefully mix the flour too.
Spread the dough in the prepared cake ring evenly.
Bake it in a preheated oven of 210°C for 12-13 minutes.

Crumb the ingredients and knead them together with quick motions. Take care so that the butter doesn’t get melted from the warmth of your hand.

Roll out the dough to make a round form on a board spread with flour and adjust it to the size of the baking ring.

Pierce it with a fork and bake it in the oven at 210 °C for 8-10 minutes until it gets golden brown.

Put all the ingredients into a bowl and mix them thoroughly together with a massive beater or wooden spoon.

Fill it in the silicone mould greased with anti-stick spray.

Fill the chambers intensively with a card and spread it in a way that the edge of slices become visible. That is, the mould is filled with the cottage cheese only up to half. It’s important that the cottage cheese filling shouldn’t get spread on the edges of slices even in a thin layer because it would get burnt on them during baking.

Bake it until ready in the oven at 200° C for 25 minutes.

Spread hot apricot jam on the linzer cake and place the sponge cake layer on top. Spread hot apricot jam on the sponge cake layer too and then place it on the baked cottage cheese in the ring with the jam side down.

Now turn the whole cake upside down and detach the silicone mould.
Fill the holes with small pieces of apricot and pour apricot jam onto it.

Heat up the egg white and sugar above water steam until hot while continuously stirring (maximum up to 85 °C. Then make it mousy until it cools down but don’t make it too crispy.

Prepare the Wind mousse and put it on top of the cake with a press bag.
Take care that the cut-up lines of the cake should be visible. Bake it again t 170 °C for 10 minutes. The baked cake can be cut and served hot.