Apricot cheesecake from the tray

Name: Apricot cheesecake from the tray
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 3 can(s) (à 425 ml) Apricots; 10 Eggs (size M); 1 pinch Salt; 250 g Sugar; 1.5 kg Low-fat curd; 500 g Mascarpone; 7-10 Tbsp pulp of 1 vanilla pod; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp Fat and breadcrumbs; 25 g flaked almonds; 100 g Apricot Jam; 1-2 TABLESPOONS Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

3 can(s) (à 425 ml) Apricots
10 Eggs (size M)
1 pinch Salt
250 g Sugar
1.5 kg Low-fat curd
500 g Mascarpone
7-10 Tbsp pulp of 1 vanilla pod
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp Fat and breadcrumbs
25 g flaked almonds
100 g Apricot Jam
1-2 TABLESPOONS Icing sugar

Directions

1
Drain the apricots well. Mix eggs, salt and sugar with the whisk of the hand mixer. Whisk at highest speed for about 15 minutes until thick and creamy white. Mix quark, mascarpone and vanilla pulp. Stir into the egg mixture. Sift the pudding powder onto it and stir in. Spread the quark mixture into a well greased, breadcrumbed pan of the oven (approx. 32 x 39cm, approx. 3 cm deep). Carefully place the apricots in the pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Roast the flaked almonds in a pan without fat until golden brown. Remove the cake and let it cool down. Heat the jam and pass it through a fine sieve. Apricots
2
...with this. Let the cake cool down. Dust with icing sugar and sprinkle with flaked almonds
3
waiting time approx. 2 hours