Apricot and egg liqueur cake with poppy seeds

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 600 g Low-fat curd
  • 4 TABLESPOONS + 25 ml milk
  • 4 TABLESPOONS Oil
  • 250 g Sugar
  • 7-10 Tbsp Salt
  • 250 g Flour
  • 3 deleted Tsp Baking Powder
  • 1 pinch Salt
  • 1 can(s) (850 ml) Apricots in their own juice
  • 25 g ground poppy seed
  • 500 g Schichtkäse (10 % fat)
  • 4 TABLESPOONS Egg liqueur
  • 4 Eggs (size M)
  • 40 g Cornstarch
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix 100 g quark, 4 tablespoons milk, oil, 50 g sugar and 1 pinch of salt in a bowl with the whisks of the hand mixer for a short time. Mix flour and baking powder. Stir half of it into the quark mixture. Knead the rest first with the dough hooks of the hand mixer, then with your hands. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased springform pan (24 cm Ø) with the dough, dust it with flour and press down the rim.

  2. 2

    Put the apricots in a sieve and drain well. Bring 25 ml milk to the boil, remove from the heat, stir in the poppy seeds and allow to swell. Mix 500 g quark, pecorino cheese and advocaat. Stir in eggs one after the other. Mix starch, 200 g sugar and 1 pinch of salt and stir in

  3. 3

    Mix half of the cheese mixture (approx. 650 g) with the poppy seeds, fill into the mould, spread apricots on top, carefully spread the rest of the cheese mixture on top with a tablespoon. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours on the bottom shelf. Remove the cake and remove from the edge of the pan. Leave to cool for approx. 3 hours on a cake rack. Sprinkle the rim with icing sugar

  4. 4

    waiting time approx. 3 hours

Nutrition Facts

KCAL
360 kcal
CARBS
52 g
FATS
7 g
PROTEINS
17 g

Categories & Tags

Cakes & PastriesSpringCake