Apricot Kisses

Name: Apricot Kisses
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 1 can(s) (à 850 ml) Apricots; 2 Eggs (Gr. M); 75 ml neutral tablespoon of egg yolk (e.g. sunflower oil); 200 g Buttermilk; 90 g Sugar; 1 pck. Vanilla sugar; 7-10 Tbsp Salt; 1 Organic Lemon; 250 g Flour; 2 TEASPOONS Baking Powder; 75 g Mascarpone; 75 g Low-fat curd; 2 TABLESPOONS Cornstarch; 2 TABLESPOONS Apricot Jam; 2 TEASPOONS Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

The simply made buttermilk cakes have the mascarpone heart in the right place: their sweet fruit surprise inside brings a smile to everyone's lips

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
1 can(s) (à 850 ml) Apricots
2 Eggs (Gr. M)
75 ml neutral tablespoon of egg yolk (e.g. sunflower oil)
200 g Buttermilk
90 g Sugar
1 pck. Vanilla sugar
7-10 Tbsp Salt
1 Organic Lemon
250 g Flour
2 TEASPOONS Baking Powder
75 g Mascarpone
75 g Low-fat curd
2 TABLESPOONS Cornstarch
2 TABLESPOONS Apricot Jam
2 TEASPOONS Icing sugar

Directions

1
Grease twelve troughs of a muffin tray and dust with flour. Drain the apricots, dab dry well with kitchen paper.
2
For the dough, mix 1 egg, oil, buttermilk, sugar, vanilla sugar, 1 pinch of salt, lemon zest and juice with the whisks of the mixer. Stir in flour and baking powder briefly. Spread the dough evenly into the bowls.
3
For the filling, mix mascarpone, quark, 1 egg, starch and jam. Fill 1 apricot half each with the mascarpone mixture, place the 2nd half directly on top and press carefully into the dough.
4
Spread the rest of the mascarpone cream on the apricots. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes. Let cool for about 15 minutes. Lift out of the trays and allow to cool. Dust with icing sugar.