Apricot cake with poppy seed

Name: Apricot cake with poppy seed
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 can(s) (850 ml) Apricots; 1 can(s) (425 ml) Apricots; 50 g Poppy seeds (possibly already ground); 500 g Low-fat curd; 4 Eggs (Gr. M); 8 TABLESPOONS Milk; 8 TABLESPOONS Oil; 100 g + 100 g sugar; 2 packages Vanillin sugar; 500 g Flour; 1 package Baking Powder; 7-10 Tbsp Grease; 500 g Sour cream or crème fraîche; 1 package untreated lemon peel (you can buy it grated); 2 TABLESPOONS Icing sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 can(s) (850 ml) Apricots
1 can(s) (425 ml) Apricots
50 g Poppy seeds (possibly already ground)
500 g Low-fat curd
4 Eggs (Gr. M)
8 TABLESPOONS Milk
8 TABLESPOONS Oil
100 g + 100 g sugar
2 packages Vanillin sugar
500 g Flour
1 package Baking Powder
7-10 Tbsp Grease
500 g Sour cream or crème fraîche
1 package untreated lemon peel (you can buy it grated)
2 TABLESPOONS Icing sugar

Directions

1
Drain the apricots. Finely grind the poppy seeds. For the quark and oil dough: quark, 1 egg, milk, oil, 100 g sugar and
2
Mix 1 packet of vanilla sugar. Mix flour and baking powder and knead. Roll out the dough on a greased baking tray (approx. 35 x 40 cm)
3
Separate 3 eggs. Beat the egg yolks, 100 g sugar and 1 packet of vanillin sugar until fluffy. Beat the egg white until stiff. Carefully fold the sour cream, poppy seed and lemon peel into the egg yolk mixture
4
Spread the poppy seed mixture on the quark oil dough. Spread the apricots on top. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas mark 3) for 30-35 minutes. Let them cool down. Dust with icing sugar