Apricot Pluck Cake

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 6 Eggs (size M)
  • 100 g Butter
  • 200 g Flour
  • 325 g Sugar
  • 1 package Vanillin sugar
  • 1 TABLESPOON Cocoa powder
  • 7-10 Tbsp Salt
  • 1 1/2 can(s) (425 ml each) Apricots
  • 500 g Low-fat curd
  • 500 g Mascarpone
  • 7-10 Tbsp Juice of 1 lemon
  • 1 package Pudding powder "Vanilla Flavor"
  • 3 TABLESPOONS Semolina

Directions

  1. 1

    Separate 1 egg. Mix 100 g butter in pieces, 200 g flour, 75 g sugar, 1 packet vanilla sugar, cocoa, 1 egg yolk, 3 tablespoons cold water and 1 pinch of salt with the dough hooks of the hand mixer. With cold hands quickly knead to a smooth dough. Cover the dough and chill for about 30 minutes. Roll out the dough to approx. 50 g on a floured work surface to a circle (approx. 34 cm Ø).

  2. 2

    Line a springform pan with the dough and press it down at the edges. Prick the base several times with a fork and chill. Drain the apricots well. Mix quark, mascarpone, 250 g sugar, lemon juice, 5 eggs, 1 egg white, pudding powder and semolina with the whisk of the hand mixer. Cut the apricots into pieces and fold in. Fill the quark mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. After half of the baking time roll out remaining dough and pluck into pieces. Spread over the cheese mixture.

  3. 3

    Fill the quark mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. After half of the baking time roll out remaining dough and pluck into pieces. Spread over the cheese mixture. Remove from the oven and use a knife to remove from the edge of the mould. Leave to cool for about 3 hours

Nutrition Facts

KCAL
390 kcal
CARBS
40 g
FATS
21 g
PROTEINS
10 g