Beat the eggs, together with the lemon rubbing, the vanilla, the sugar and the pinch of salt in a mixer until creamy. In the meantime, sift and mix the flour and baking powder. When the sponge mixture is nicely whipped, fold in the flour - baking powder mixture. Using a piping bag and a 9mm nozzle, pipe round spirals of any size onto baking paper.

Bake for approx. 8 minutes (165°C convection oven). To cool the omlettes, place the baking paper on kitchen towels and sprinkle some sugar on top. Once they have cooled, you can fill them as you like.

Soak the gelatine in cold water and in the meantime whip the cream with the sugar. When the gelatine has softened, dissolve it in a pan with a little water and stir it into the cream. First add just a little cream and then level it out with the rest of the cream so that there are no gelatine lumps.

Wash and core the apricots and cut them into strips. Brush the inside of the sponge cake omelette with a little apricot jam and place the cream in a piping bag with a star nozzle. Carefully fold the sponge omelette and fill with cream and press the apricot pieces into the outside. After cooling down for a while and dust with icing sugar before serving.