Apricot and marzipan tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cream fat, 100 g sugar, vanillin sugar and a pinch of salt. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 50 g cream. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Let the base cool down in the mould. In the meantime, roughly grate 80 g marzipan. Mix 6 tablespoons milk, pudding powder and 3 tablespoons sugar.

2. 2

   Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Cook for at least 1 minute while stirring. Stir in grated marzipan well. Place the pudding in a mixing bowl and cover with cling film. Let it cool down. Soak gelatine in cold water. Drain the apricots well. Remove the sponge cake base from the springform pan, lift it onto a cake plate and enclose it with the edge of the pan. Warm up the jam and spread on top. Put apricot halves, except for 2-3 pieces for decoration, on top with the curvature upwards. Squeeze gelatine, dissolve and mix with liqueur. Mix the pudding with the whisk of the hand mixer until creamy, then gradually fold in the gelatine. Whip 300 g whipped cream until stiff, while pouring in 1 tablespoon of sugar. Fold the cream into the pudding and smooth it down on the apricots. Chill the cake for about 4 hours.

3. 3

   Warm up the jam and spread on top. Put apricot halves, except for 2-3 pieces for decoration, on top with the curvature upwards. Squeeze gelatine, dissolve and mix with liqueur. Mix the pudding with the whisk of the hand mixer until creamy, then gradually fold in the gelatine. Whip 300 g whipped cream until stiff, while pouring in 1 tablespoon of sugar. Fold the cream into the pudding and smooth it down on the apricots. Chill the cake for about 4 hours. In the meantime knead 120 g marzipan and icing sugar. Roll out the marzipan on a work surface dusted with icing sugar to a thin plate and cut out a circle (26 cm Ø). Cut into about 16 cake pieces and roll up about 1/3 from the top. Remove the cake from the cake ring and cover with the marzipan corners. Cut the rest of the apricots into slices. Whip 100 g cream until stiff, put it into a piping bag with a star-shaped spout and squirt a dab of cream on each piece. Dust with cocoa and decorate with apricot wedges and chocolate shavings. Makes about 16 pieces

4. 4

   In the meantime knead 120 g marzipan and icing sugar. Roll out the marzipan on a work surface dusted with icing sugar to a thin plate and cut out a circle (26 cm Ø). Cut into about 16 cake pieces and roll up about 1/3 from the top. Remove the cake from the cake ring and cover with the marzipan corners. Cut the rest of the apricots into slices. Whip 100 g cream until stiff, put it into a piping bag with a star-shaped spout and squirt a dab of cream on each piece. Dust with cocoa and decorate with apricot wedges and chocolate shavings. Makes about 16 pieces

Nutrition Facts

KCAL
390 kcal

CARBS
39 g

FATS
22 g

PROTEINS
7 g