Apricot-poppy wreath with mascarpone

Name: Apricot-poppy wreath with mascarpone
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 150 g soft butter/margarine; 200 g + 125 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp salt, 5 eggs (size M), 225 g flour; 75 g Cornstarch; 1 package baking powder, 5 tablespoons milk; 3 sheets white gelatine; 2 can(s) (425 ml each) Apricots; 750 g Edible quark (40 % fat); 500 g Mascarpone (Italian cream cheese); 1 TABLESPOON Lemon juice; 250 g Whipped cream; 125 g Poppy seed bakery (ready-to-bake poppy seed filling); 7-10 Tbsp sprinkle with ground poppy seed

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs
150 g soft butter/margarine
200 g + 125 g sugar
2 packages Vanillin sugar
7-10 Tbsp salt, 5 eggs (size M), 225 g flour
75 g Cornstarch
1 package baking powder, 5 tablespoons milk
3 sheets white gelatine
2 can(s) (425 ml each) Apricots
750 g Edible quark (40 % fat)
500 g Mascarpone (Italian cream cheese)
1 TABLESPOON Lemon juice
250 g Whipped cream
125 g Poppy seed bakery (ready-to-bake poppy seed filling)
7-10 Tbsp sprinkle with ground poppy seed

Directions

1
Grease the springform pan with the tube sheet insert (26 cm Ø) and sprinkle with breadcrumbs. Cream fat, 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with the milk. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes. Let cool down
2
Soak the gelatine in cold water. Cut the cake twice horizontally. Drain the apricots. Mix quark, mascarpone, lemon juice, 125 g sugar and 1 packet of vanilla sugar. Whip cream until stiff
3
Squeeze out the gelatine and dissolve over a mild heat. Stir in 2 tablespoons of mascarpone cream, then stir into the remaining cream. Fold in the cream. Remove 1/4 of the cream and fold in the poppy seed baking mixture
4
Spread half of the poppy seed cream on the lower base. Spread the apricots, up to about 12 halves, on top. Spread the rest of the poppy seed cream on top. Place 2nd base on top, spread with 1/3 mascarpone cream. Lay the 3rd base on top. Spread the rest of the cream, up to approx. 3 tablespoons, on the wreath
5
Cut out stars from the rest of the apricots. Decorate the wreath with the remaining cream, stars and poppy seeds. Chill for about 4 hours.