For the custard slices, first prepare the dough. Separate the eggs. Beat the egg yolks, sugar and vanilla sugar until foamy.
Gradually stir in water and oil. Beat the egg whites.
Sift spelt flour with cocoa and baking powder. Gently fold the snow and flour mixture alternately into the mixture.
Spread on a baking tray and bake at 180°C hot air, on the middle shelf for about 20-25 minutes and let cool.
For the cream, prepare a pudding according to the instructions on the package and let it cool.
Cream the butter or margarine with the lemon zest and stir in the pudding one tablespoon at a time until you have a nice cream.
The pudding and margarine should both be room warm.
Spread the apricot jam on the cake, spread the custard on top and cover with chocolate icing.
For the glaze, melt the chocolate with the whipped cream, let it cool briefly and cover the cooled custard with it. Make patterns if desired.
Refrigerate the pudding slices until the chocolate glaze has set.