Apricot-cheese tart

Name: Apricot-cheese tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Butter; 250 g Flour; 225 g + 5 tablespoons sugar; 2 packages Vanillin sugar; 6 Eggs (size M); 1 pinch Salt; 750 g Schichtkäse; 125 g Whipped cream; 7-10 Tbsp grated rind of 1/2 untreated lemon; 60 g Semolina; 500 g Low-fat curd; 1 package Cream stabiliser; 2 can(s) (425 ml each) Apricots; 1 package Cake glaze; 1/8 l apple juice; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Butter
250 g Flour
225 g + 5 tablespoons sugar
2 packages Vanillin sugar
6 Eggs (size M)
1 pinch Salt
750 g Schichtkäse
125 g Whipped cream
7-10 Tbsp grated rind of 1/2 untreated lemon
60 g Semolina
500 g Low-fat curd
1 package Cream stabiliser
2 can(s) (425 ml each) Apricots
1 package Cake glaze
1/8 l apple juice
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix 100 g butter in pieces, flour, 75 g sugar, 1 packet vanilla sugar, 1 egg and salt with the dough hooks of the hand mixer. Quickly knead to a smooth dough with your hands. Cover and chill for about 30 minutes. Roll out the dough into a circle (approx. 30 cm Ø) on a floured work surface. Grease the baking tin (24 cm Ø), line it with the dough and press it up at the edges. Prick the base several times with a fork.
2
Separate 3 eggs for the cheese mixture. Cream 100 g butter, 1 packet vanilla sugar and 150 g sugar. Gradually stir in 3 egg yolks and 2 eggs. Stir in the layered cheese, cream, lemon rind and semolina. Beat 3 egg whites until stiff and fold in. Spread the mixture on the base and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Leave the cake to rest for 10 minutes in a switched-off oven. Remove and let it cool down. Remove the cake from the tin. Whip the quark, add the cream firming agent and 3 tablespoons of sugar.
3
Spread the mixture on the base and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Leave the cake to rest for 10 minutes in a switched-off oven. Remove and let it cool down. Remove the cake from the tin. Whip the quark, add the cream firming agent and 3 tablespoons of sugar. Spread the mixture on the base. Chill for about 30 minutes. In the meantime, drain the apricots well and spread on the quark mixture. Mix the cake glaze powder and 2 tablespoons of sugar, stir with apple juice and 1/8 litre of water until smooth, bring to the boil while stirring and allow to cool for 1 minute. Spread evenly on the apricots, allow to set
4
Spread the mixture on the base. Chill for about 30 minutes. In the meantime, drain the apricots well and spread on the quark mixture. Mix the cake glaze powder and 2 tablespoons of sugar, stir with apple juice and 1/8 litre of water until smooth, bring to the boil while stirring and allow to cool for 1 minute. Spread evenly on the apricots, allow to set
5
Waiting time approx. 2 hours