Apricot and coconut tart

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 125 g Butter or margarine
  • 200 g + 1 tablespoon of sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 3 Eggs (size M)
  • 175 g Flour
  • 2 coated Tsp Baking Powder
  • 3 TABLESPOONS Milk
  • 5 sheets white gelatine
  • 2 can(s) (425 ml/250 g each) Apricots
  • 75 g Coconut flake
  • 600 g Low-fat curd
  • 1 package Vanillin sugar
  • 375 g Whipped cream
  • 6 (approx. 60 g) Raffaello
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Cream soft fat, 100 g sugar, salt and lemon peel. Add the eggs one after the other, alternating with 3 tablespoons of flour. Mix remaining flour and baking powder and stir in briefly together with the milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Place the base in the pan and let it cool on a cake rack.

  2. 2

    Soak gelatine in cold water. Drain the apricots on a sieve and collect the juice. Set aside a good 1/3 apricots for decoration. Roast the grated coconut in a pan without fat and let it cool down. Mix quark, 100 g sugar, up to a teaspoonful full and vanillin sugar until smooth. Squeeze out the gelatine, dissolve and mix with 125 ml apricot juice. Stir into the quark cream. Fold in grated coconut, except for two tablespoons. Beat 250 g cream until stiff and fold into the coconut cream. Place a cake ring around the cake base and spread a thin layer of quark cream on top. Cover with apricot halves and cover with the remaining cream.

  3. 3

    Stir into the quark cream. Fold in grated coconut, except for two tablespoons. Beat 250 g cream until stiff and fold into the coconut cream. Place a cake ring around the cake base and spread a thin layer of quark cream on top. Cover with apricot halves and cover with the remaining cream. Smooth and put the cake in a cool place for about 5 hours. In the meantime cut the remaining apricot halves into fine slices. Whip 125 g cream and 1 tablespoon of sugar until stiff and place in a piping bag with star-shaped spout. Remove the cake from the cake ring and cover the edge with apricot slices. Decorate with cream tuffs and halved Raffaellos. Sprinkle with remaining coconut flakes

  4. 4

    Smooth and put the cake in a cool place for about 5 hours. In the meantime cut the remaining apricot halves into fine slices. Whip 125 g cream and 1 tablespoon of sugar until stiff and place in a piping bag with star-shaped spout. Remove the cake from the cake ring and cover the edge with apricot slices. Decorate with cream tuffs and halved Raffaellos. Sprinkle with remaining coconut flakes

  5. 5

    waiting time approx. 6 hours

Nutrition Facts

KCAL
350 kcal
CARBS
32 g
FATS
20 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesexoticCakeCake