Apricot Quark Cake
easy
120 mins
120 mins
Ingredients
- 300 g Flour
- 1 coated Tsp Baking Powder
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 100 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 125 g Butter or margarine
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Cling film
- 1 jar(s) (850 ml; tare weight: 540 g) Apricots
- 750 g Low-fat curd
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 1/8 l Milk
- 200 g Sugar
- 2 packages Pudding powder "Vanilla Flavor"
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 1 TABLESPOON Icing sugar
Directions
- 1
Mix flour, baking powder, egg, lemon peel, sugar, vanillin sugar, salt and cold fat in flakes with the dough hooks of the hand mixer. With cool hands quickly work into a smooth dough.
- 2
Cover and put in a cool place for about 30 minutes. In the meantime, drain the apricots on a sieve. Drain the quark well as well. Separate the eggs. Mix egg yolk, quark, salt, milk and 100 g sugar.
- 3
Fold in pudding powder, lemon peel and lemon juice. Beat the egg white until stiff and gradually add the remaining sugar. Fold into the quark mixture. Grease a springform pan (26 cm Ø) and sprinkle lightly with breadcrumbs.
- 4
Roll out the dough between 2 layers of cling film to a circle (approx. 30 cm Ø). Line the mould with this, press the rim firmly and straighten with a dough wheel or knife. Prick the dough base several times with a fork.
- 5
Place the apricots on the dough with the rounding upwards and fill the quark mixture over them. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 1/2 hours. Let the cake cool down on a cake rack.
- 6
Dust with icing sugar. Results in about 12 pieces.
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