Apricot Nougat Chocolate Puff Cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 Bar (100 g) nougat chocolate
  • 200 g firm nut nougat mass
  • 450 g Flour
  • 2 packages Vanillin sugar
  • 500 g Sugar
  • 1 pinch Salt
  • 35 g Baking Cocoa
  • 1 package Baking Powder
  • 400 g Butter or margarine
  • 8 Eggs (size M)
  • 3 can(s) (425 ml each; 250 g by weight) Apricots
  • 1.5 kg Low-fat curd
  • 1 1/2 packs Pudding powder "Vanilla Flavor"
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Roughly chop the chocolate. Cut the nougat into cubes. Mix flour, 1 packet of vanilla sugar, 200 g sugar, salt, cocoa and baking powder. Add 275 g soft fat and 2 eggs. Work in with the dough hooks of the hand mixer.

  2. 2

    Add chocolate and half of the nougat cubes and knead. Cover and let rest in the fridge for about 30 minutes. Melt the remaining fat for the quark mixture. Drain the apricots. Mix quark, remaining sugar and vanillin sugar, remaining eggs, pudding powder and liquid fat. Grease the fat pan of the oven. Roll out approx. 3/4 of the dough on a lightly floured work surface in sheet size and press evenly into the fat pan. Spread the apricots on top. Pour the quark mixture over it and smooth it down. Roll the rest of the dough a little bit flat and pluck into pieces.

  3. 3

    Roll out approx. 3/4 of the dough on a lightly floured work surface in sheet size and press evenly into the fat pan. Spread the apricots on top. Pour the quark mixture over it and smooth it down. Roll the rest of the dough a little bit flat and pluck into pieces. Spread on the quark mixture together with the remaining nougat cubes and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for about 50 minutes. Let it cool down and serve dusted with icing sugar. Results in approx. 25 pieces

Nutrition Facts

KCAL
430 kcal
CARBS
50 g
FATS
19 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesCakeCake

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