Apricot grid cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 2 can(s) (850 ml each; drained weight: 500 g) Apricot halves
  • 1 jar(s) (425 ml; separation weight: 250 g) Apricot halves
  • 225 g Low-fat curd
  • 9 TABLESPOONS Milk
  • 9 TABLESPOONS Oil
  • 150 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 450 g Flour
  • 11/2 parcel Baking Powder
  • 2 packages Vanillin sugar
  • 250 g Schmand
  • 2 Eggs (size M)
  • 1 TABLESPOON Cornstarch
  • 1 Egg Yolk
  • 1 TEASPOON Whipped cream
  • 3 TABLESPOONS Sugar crystals
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Drain the apricots. Mix quark, milk, oil, 100 grams of sugar and lemon peel. Mix flour and baking powder, add to the quark mixture and knead to a smooth dough. Roll out 2/3 of the dough, on a floured work surface to form a rectangle (36 by 40 centimetres).

  2. 2

    Line a greased fat pan (31 by 39 centimetres) sprinkled with breadcrumbs. Roll out the rest of the dough into a rectangle (32 by 30 centimetres) on a floured work surface.

  3. 3

    Roll over the dough with the grid roller two and a half times the width. For the icing, stir the remaining sugar, vanillin sugar, sour cream, eggs and starch until smooth. Pour onto the dough and cover with apricots.

  4. 4

    Carefully pull the dough grids apart, fold them and place them over the apricots. Press down on the edge. Mix egg yolk and cream and brush the grid with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for 30 minutes and let cool off.

  5. 5

    Makes 25 pieces.

Nutrition Facts

KCAL
210 kcal
CARBS
32 g
FATS
7 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake