Apricot cream cake with Amarettini

Ingredients

Directions

1. 1

   Crumble Amarettini. Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Add egg yolk and stir in. Mix flour, starch and baking powder and sieve onto the egg mixture. Carefully fold in together with half of the crumbled Amarettini.

2. 2

   Line a springform pan (26 cm Ø) at the bottom with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Let it cool down on a cake rack. Drain the apricots on a sieve and cut into pieces except for 4 halves. Mix mascarpone, quark, vanilla sugar, remaining sugar and amaretto with the whisk of the hand mixer. Fold in apricot pieces. Remove the sponge cake from the mould and cut in half horizontally. Place a cake ring around the bottom base. Spread the mascarpone quark mixture on the bottom cake base and smooth it down. Place the second cake base on top and refrigerate for about 1 hour. Remove the cake ring. Whip the cream until stiff and spread it all around the cake.

3. 3

   Place a cake ring around the bottom base. Spread the mascarpone quark mixture on the bottom cake base and smooth it down. Place the second cake base on top and refrigerate for about 1 hour. Remove the cake ring. Whip the cream until stiff and spread it all around the cake. Cut the remaining apricot halves into slices and decorate the cake with them. Sprinkle the rest of the Amarettini over the edge and centre of the cake. Decorate with lemon balm as desired.