Apricot-blackberry box cake

Name: Apricot-blackberry box cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 250 g Sugar; 175 g Flour; 100 g Butter; 1 (approx. 8 g) heaped Tsp cocoa powder; 250 g Apricots; 100 g small blackberries; 3 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 500 g Low-fat curd; 300 g Double cream cream cheese; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

250 g Sugar
175 g Flour
100 g Butter
1 (approx. 8 g) heaped Tsp cocoa powder
250 g Apricots
100 g small blackberries
3 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp Salt
500 g Low-fat curd
300 g Double cream cream cheese
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Grease
baking paper

Directions

1
Knead 75 g sugar, flour and butter first with the dough hooks of the hand mixer, then with your hands to crumbles. Halve the crumble quantity. Knead one half with cocoa. Chill both types of crumbles for about 30 minutes.
2
Wash the apricots, halve and core them. Cut the halves into slices. Wash and sort blackberries. Beat the eggs, 175 g sugar, vanillin sugar and 1 pinch of salt until thick and creamy. Mix quark and cream cheese and stir into the egg mixture.
3
Also stir in the pudding powder. Finally fold in blackberries and apricots.
4
Grease a box form (approx. 11 x 30 cm) well and line it with a piece of baking paper (approx. 30 x 26 cm). Leave out the short sides of the tin. Place about 2/3 of the two types of crumble on the bottom of the tin and press down.
5
Pour in quark mixture. Spread the remaining crumbles on the quark mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/4 hours.
6
Take the cake out of the oven and let it cool down on a cake rack for about 30 minutes. Carefully lift the cake out of the tin and let it cool down.