Apricot Cappuccino Tart

Name: Apricot Cappuccino Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter or margarine; 1 pinch Salt; 200 g + 2 tablespoons sugar; 1 egg (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 4 TABLESPOONS Milk; 3 can(s) (425 ml each) Apricots; 1 TABLESPOON instant espresso powder; 500 g Low-fat curd; 500 g Mascarpone; 1 package Vanillin sugar; 50 g flaked almonds; 1 package unsugared clear cake glaze; 150 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter or margarine
1 pinch Salt
200 g + 2 tablespoons sugar
1 egg (size M)
150 g Flour
2 TEASPOONS Baking Powder
4 TABLESPOONS Milk
3 can(s) (425 ml each) Apricots
1 TABLESPOON instant espresso powder
500 g Low-fat curd
500 g Mascarpone
1 package Vanillin sugar
50 g flaked almonds
1 package unsugared clear cake glaze
150 g Whipped cream
7-10 Tbsp Grease

Directions

1
For the base, mix fat, salt and 125 g sugar until creamy. Stir in egg well. Mix flour and baking powder and stir in together with the milk. Pour the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, place on a cake rack, remove from the edge of the springform pan immediately and allow to cool in the pan
2
Pour the apricots on a sieve, drain very well. Collect the juice. Dissolve espresso in 1 tbsp. boiling water. Mix quark, espresso, mascarpone, 75 g sugar and vanillin sugar in a mixing bowl with the whisks of the hand mixer. Remove the base from the springform pan, place on a cake plate and close a cake ring tightly around it
3
Spread half of the cream on the base, spread half of the well drained apricots evenly on top. Spread the rest of the cream on top and chill for about 4 hours.
4
Roast the flaked almonds in a pan without fat while turning them golden yellow. Take out and let cool off. Cut remaining apricots into slices. Cover the surface of the cake with the apricots in a fan shape, close together
5
Mix the cake glaze and 2 tablespoons of sugar in a small pot with a wooden spoon. Add 275 ml apricot juice and bring to the boil while stirring. Remove from the heat and quickly spread evenly from the middle with a tablespoon. Chill for about 1 hour. Then loosen the cake ring. Spread the almond flakes evenly on the edge of the cake
6
Whip the cream with the whisks of the hand mixer until stiff. Pour into a piping bag with a star-shaped spout and decorate the edge of the cake surface with it in a spiral shape
7
waiting time approx. 6 1/2 hours