For the espresso cream cake, separate the eggs and beat the egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy.
Mix flour with baking powder and mix well with the oil. Carefully fold in the snow. Pour the mixture into a greased springform pan (square or round).
Bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool down and take it out of the springform pan.
For the cream, whip the whipped cream with the powdered sugar until stiff. Stir coffee powder in a little warm water (about 50 ml). Stir the coffee yogurt, coffee and gelatine into the whipped cream.
Spread the apricot jam on the base. Spread the espresso cream on top and refrigerate for about 5 hours. Decorate the espresso cream cake as desired.