Apricot-cheese-cream cake

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Finally, stir in 100 g sugar, 1 packet of vanillin sugar and salt. Add the egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 30 minutes. Let the sponge cake cool down in the tin on a cake rack. Cut the sponge cake once and place a cake ring around the bottom cake base.

2. 2

   Drain the apricots on a sieve, collecting the juice. Put half of the apricots on the bottom. Measure 250 ml apricot juice (put the rest aside) and add 3 tablespoons of apricot liqueur. Mix 1 packet of cake glaze and 1 tablespoon of sugar in a small pot. Stir in the apricot juice. Bring to the boil while stirring and spread the glaze evenly over the apricots. Cover with the second sponge cake base and let it cool down. In the meantime, soak gelatine in cold water for the quark cream. Wash the lemon thoroughly, dab dry and finely grate the peel. Halve the lemon and squeeze the juice. Add the juice and rind to the quark. Add 125 g sugar and 1 packet of vanillin sugar and mix everything together. Whip the cream until stiff. Squeeze the gelatine, dissolve and stir in 2 tablespoons of quark cream. Stir the gelatine into the remaining quark cream and fold in the cream. Spread the quark cream on the second sponge cake base and smooth it down. Put the cake in a cool place for at least 4 hours. Place the remaining apricots on the quark cream and measure 250 ml apricot juice again. Add 3 tablespoons of apricot liqueur and the second packet of cake glaze as described, mix with 1 tablespoon of sugar and juice and bring to the boil.

3. 3

   Halve the lemon and squeeze the juice. Add the juice and rind to the quark. Add 125 g sugar and 1 packet of vanillin sugar and mix everything together. Whip the cream until stiff. Squeeze the gelatine, dissolve and stir in 2 tablespoons of quark cream. Stir the gelatine into the remaining quark cream and fold in the cream. Spread the quark cream on the second sponge cake base and smooth it down. Put the cake in a cool place for at least 4 hours. Place the remaining apricots on the quark cream and measure 250 ml apricot juice again. Add 3 tablespoons of apricot liqueur and the second packet of cake glaze as described, mix with 1 tablespoon of sugar and juice and bring to the boil. Spread the glaze evenly over the apricots and chill for about 30 minutes. Knead the marzipan and 75 g icing sugar and roll out into two strips 35-38 cm long and 6-7 cm wide. Cut the strips straight (about 5 cm wide). Heat the jam and pass through a sieve. Remove the cake from the cake ring and spread the edge, except for the quark cream, with jam. Press the marzipan strips to the edge and bend the upper edge outwards. Knead the remaining marzipan sections again, roll out and cut out small bunnies as desired. Paint the bunny's eyes and nose with sugar writing. Decorate the cake shortly before serving with bunnies and lemon balm leaves and dust with icing sugar

4. 4

   Spread the glaze evenly over the apricots and chill for about 30 minutes. Knead the marzipan and 75 g icing sugar and roll out into two strips 35-38 cm long and 6-7 cm wide. Cut the strips straight (about 5 cm wide). Heat the jam and pass through a sieve. Remove the cake from the cake ring and spread the edge, except for the quark cream, with jam. Press the marzipan strips to the edge and bend the upper edge outwards. Knead the remaining marzipan sections again, roll out and cut out small bunnies as desired. Paint the bunny's eyes and nose with sugar writing. Decorate the cake shortly before serving with bunnies and lemon balm leaves and dust with icing sugar

5. 5

   4 1/2 hours waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
51 g

FATS
10 g

PROTEINS
9 g