Apricot-cheese tart

Name: Apricot-cheese tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 50 g + 50 g Amarettini (Italian almond pastry); 3 Eggs (size M); 75 g + 50 g sugar; 75 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 1 can(s) (425 ml) Apricots; 500 g Low-fat curd; 250 Mascarpone; 2 packages Vanillin sugar; 3 TABLESPOONS Amaretto liqueur; 400 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Melissa; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

50 g + 50 g Amarettini (Italian almond pastry)
3 Eggs (size M)
75 g + 50 g sugar
75 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
1 can(s) (425 ml) Apricots
500 g Low-fat curd
250 Mascarpone
2 packages Vanillin sugar
3 TABLESPOONS Amaretto liqueur
400 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Melissa
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Crumble 50 g Amarettini. Separate the eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g sugar. Beat the egg yolks into it. Sift flour, starch and baking powder on top.
2
Fold in the amarettine crumbs. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Cool down. Drain the apricots and cut into pieces, except for 4 halves. Mix quark, mascarpone, vanillin sugar, 50 g sugar and liqueur. Whip 200 g cream until stiff, allowing the cream setting agent to trickle in. Fold cream into the quark mixture. Fold in apricot pieces. Halve the sponge cake once horizontally. Place the edge of the cake tin around the bottom. Spread the quark and apricot cream on top.
3
Fold cream into the quark mixture. Fold in apricot pieces. Halve the sponge cake once horizontally. Place the edge of the cake tin around the bottom. Spread the quark and apricot cream on top. Place a second cake base on top. Chill for 2-3 hours. Coarsely crumble 50 g Amarettini. Cut remaining apricot halves into slices. Whip 200 g cream until stiff. Spread the cake with it. Decorate with apricots, amarettini and possibly lemon balm.
4
Chill for 2-3 hours. Coarsely crumble 50 g Amarettini. Cut remaining apricot halves into slices. Whip 200 g cream until stiff. Spread the cake with it. Decorate with apricots, amarettini and possibly lemon balm.