For the 1st cake, separate the eggs and beat the egg whites until stiff.
Beat the yolks, water and powdered sugar until creamy. Mix half of the flour with baking powder and stir in well. Fold in remaining flour alternately with the snow.
Pour the batter into a greased and floured springform pan (24 cm) and bake in the oven at 180 °C top/bottom heat for about 35 minutes.
Allow the cake to cool, remove from the pan and cut in half 1x.
For the 2nd cake, separate eggs and beat egg whites until stiff. Beat yolks, water and powdered sugar until creamy.
Mix half of the flour with baking powder and stir in well. Fold in remaining flour alternately with the snow.
Pour the batter into a greased and floured springform pan (26 cm) and bake at 180 °C top/bottom heat for about 45 minutes. Let the cake cool and remove from the pan.
Carefully cut out two circles (approx. 6 cm diameter) from the cake, use the remaining cake for the filling.
For the filling, squeeze oranges.
Melt chocolate, mix cake leftovers with apricot jam and melted chocolate, cocoa powder, orange juice and rum well. Knead everything into a compact mass.
Cut ears also once crosswise, place at the round face shape and divide the filling on the bottom of each face and ears, so that all have about the same height.
Place matching lids on top, weigh down the cake with two baking sheets for about 7 hours and refrigerate (preferably
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