Apricot cake
easy
90 mins
90 mins
Ingredients
- 450 g Flour
- 1 egg (size M)
- 150 g Sugar
- 1 package Vanillin sugar
- 1 package Citro-back
- 1 pinch Salt
- 300 g Butter or margarine
- 3 can(s) (850 ml each; separation weight: 540 g) Apricots
- 500 g Low-fat curd
- 100 g Sugar
- 1 TEASPOON Vanilla Aroma
- 3 TSP Lemon juice
- 1 package Pudding powder "Vanilla Flavor"
- 4 Eggs (size M)
- 225 g Apricot Jam
Directions
- 1
Sieve the flour onto the work surface. Make a depression in it, add the egg, sugar, vanilla sugar, citro-back, salt and cold fat in flakes on the edge of the flour. Chop through with a wide, long knife until the moist and dry ingredients have combined well. Knead quickly with cool hands to form a smooth dough, wrap in foil and chill for 30 minutes. Dust a baking tray with flour and roll out the dough evenly on it. Prick several times with a fork so that the dough does not swell during baking. Pre-bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 8 minutes.
- 2
Drain the apricots for the topping. Mix sugar, vanilla flavouring, lemon juice, pudding powder and eggs. Spread the quark cream on the pre-baked dough. Place the apricots on top and continue baking at the same heat for about 30 minutes. Heat the jam briefly, pass through a sieve and glaze the still hot cake with it. Results in about 20 pieces
- 3
Dishes: Schramberger
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