Ricottaschnitt

Grate the orange peel thinly from the orange and squeeze out the orange. Chop the chocolate into pieces and cut the apricots into small pieces. In a bowl, stir the ricotta with a fork and mix in the orange zest, chocolate and ¾ of the apricot pieces.

Cut the cake lengthwise in 3 layers and drizzle with orange juice. Place the bottom (wide layer) on a shelf and spread out half of the ricotta mixture. Put the middle layer on top and spread the rest of the ricotta over it. Cover with the top layer and press slightly.

In a bowl, beat the whipped cream with icing sugar and whipped cream stiffener. Brush the cake with a pancake knife or spatula on the top and sides generously with whipped cream. The layer does not have to be completely smooth.

Sprinkle the remaining pieces of apricot in a bar over the top and garnish with orange peel.