apricot cake from the Wachau

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, 200 g fat, 75 g sugar, salt and 1 egg into a mixing bowl and knead with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands.

2. 2

   Cover and let it rest in the refrigerator for about 45 minutes. In the meantime drain the apricots and sprinkle with apricot liqueur. Marinate for about 1 hour. Grease 12 moulds (approx. 10 cm Ø; height approx. 2 cm).

3. 3

   Roll out the dough on a lightly floured work surface to a thickness of about 1/2 cm. Cut out 12 circles (approx. 14 cm Ø) and line the moulds with them. Prick several times with a fork. Pre-bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 10 minutes.

4. 4

   Let it cool down on a cake rack. Drain the apricots and place them in the moulds with the cut surfaces facing down. Separate the remaining eggs for the quark mixture. Cream remaining fat, icing sugar, vanillin sugar and lemon zest with the whisk of the hand mixer.

5. 5

   Add the egg yolks and stir in. Add quark and stir in carefully. Beat egg whites until stiff. At the same time, allow the remaining sugar to trickle in. Carefully fold into the quark mixture. Spoon the mixture onto the apricots and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 30 minutes.

6. 6

   Let the tartlets cool down on a cake rack. Melt the chocolate coating on a hot water bath. Pour into a freezer bag. Cut off a small corner and decorate the tartlets with it. Let it dry and dust with icing sugar.

7. 7

   Arrange on a plate and serve decorated with mint to taste.

Nutrition Facts

KCAL
420 kcal

CARBS
44 g

FATS
23 g

PROTEINS
8 g