Amaretto quark cream cake

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill 50 g Amarettini into a freezer bag, close and crumble finely with a rolling pin. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and salt until stiff, while pouring in 75 g sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in the Amarettine crumbs. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Cooling down

2. 2

   Drain the apricots very well and cut them into cubes of about 1 cm, except for 4 halves. Mix mascarpone, quark, amaretto, lemon peel, 50 g sugar and vanillin sugar briefly. Whip 200 g cream until stiff, while letting cream firmer trickle in. Fold into the quark mixture. Fold in the apricot cubes

3. 3

   Cut the sponge in half horizontally. Close the rim of the cake tin or cake ring around the bottom base. Spread the quark cream on top. Place the 2nd cake base on top. Chill for 2-3 hours

4. 4

   Coarsely crumble 50 g Amarettini. Cut the rest of the apricots into slices. Whip 250 g cream until stiff. Spread the cake with it, decorate with apricots, the rest of the Amarettini and lemon balm