Apricot Pudding Kitchen

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the crumbles, knead 80 g flour, 75 g sugar, cinnamon, salt and fat with the dough hooks of the hand mixer. Then work into crumbles with your hands and chill. Drain the apricots in a sieve. Mix quark, 6 tablespoons milk, oil, 75 g sugar and vanillin sugar. Mix 300 g flour and baking powder and stir into the quark mixture.

2. 2

   Form the dough into a thick roll on a well floured work surface and cut into 12 pieces of equal size. Roll out each piece oval (10-12 cm length). Place on 2 baking trays lined with baking paper. Cut apricot halves into 4 slices each. Pour 250 ml milk into a mixing bowl, add cream powder and mix with the whisks of the hand mixer on lowest setting for about 1 minute. Then whip at highest setting for approx. 1 minute. Spread and spread the pudding cream over the 12 cakes (leave a rim of approx. 0.5 cm) and cover with the apricot wedges in a fan shape. Spread the crumbles over the cakes. Bake the trays one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.

3. 3

   Then whip at highest setting for approx. 1 minute. Spread and spread the pudding cream over the 12 cakes (leave a rim of approx. 0.5 cm) and cover with the apricot wedges in a fan shape. Spread the crumbles over the cakes. Bake the trays one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Let them cool down. Dust the cakes with icing sugar and serve

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
46 g

FATS
10 g

PROTEINS
6 g