Apricot mascarpone cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 175 g cold butter
  • 275 g Sugar
  • 7 Eggs (size M)
  • 7-10 Tbsp Salt
  • 150 g Flour
  • 75 g ground hazelnuts
  • 500 g Apricots
  • 500 g Low-fat curd
  • 500 g Mascarpone
  • 2 packages Sauce powder "Vanilla flavor
  • 7-10 Tbsp grated rind of 1/4 untreated lemon
  • 1 package Bourbon vanilla sugar
  • 1-2 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Knead 125 g butter, 75 g sugar, 1 egg, 1 pinch of salt, flour and hazelnuts first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes

  2. 2

    Wash, halve and stone the apricots. Roll out the dough on a floured work surface until round (approx. 34 cm Ø). Grease a springform pan (26 cm Ø), put the dough into it, press lightly on the edge

  3. 3

    Melt 50 g butter in a saucepan and remove from the heat. Mix curd and mascarpone. Stir in 6 eggs one after the other. Mix sauce powder, 200 g sugar, 1 pinch of salt, lemon peel and vanilla sugar and stir in. Mix butter while stirring to

  4. 4

    Fill the cheese mixture into the mould, spread apricot halves on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours on the bottom shelf

  5. 5

    Take out the cake, let it cool down for about 3 hours on a cake rack. Heat the jam in a pot, spread on the apricots. Whipped cream tastes good with it

  6. 6

    waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
430 kcal
CARBS
32 g
FATS
28 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesSummerCake