Apricot quark cake with two kinds of crumbles

Name: Apricot quark cake with two kinds of crumbles
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 125 ml Milk; 550 g Flour; 1/2 cube (21 g) fresh yeast; 300 g Sugar; 1 egg (size M); 175 g soft butter; 7-10 Tbsp Salt; 50 g crunchy oats; 1 knife tip Baking Powder; 1 Egg yolk (size M); 50 g white couverture; 2 TEASPOONS instant espresso powder; 4 sheets Gelatine; 250 g Mascarpone; 500 g Low-fat curd; 3 TABLESPOONS Lemon juice; 200 g Whipped cream; 1 can(s) (850 ml) Apricots; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Picture 02: Icing sugar for dusting

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

125 ml Milk
550 g Flour
1/2 cube (21 g) fresh yeast
300 g Sugar
1 egg (size M)
175 g soft butter
7-10 Tbsp Salt
50 g crunchy oats
1 knife tip Baking Powder
1 Egg yolk (size M)
50 g white couverture
2 TEASPOONS instant espresso powder
4 sheets Gelatine
250 g Mascarpone
500 g Low-fat curd
3 TABLESPOONS Lemon juice
200 g Whipped cream
1 can(s) (850 ml) Apricots
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Picture 02: Icing sugar for dusting

Directions

1
Warm the milk lukewarm. Put 300 g of flour in a bowl and press a depression in the middle. Crumble yeast into it and mix with milk, 25 g sugar and some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Put the egg, 50 g butter, 25 g sugar and 1 pinch of salt on the edge of the flour. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes
2
In the meantime, melt 125 g butter for the crumbles, let it cool down a little. Mix 250 g flour, oat flakes, 100 g sugar, 1 pinch of salt and baking powder. Add the egg yolks and liquid butter and knead into crumbles using the dough hooks of the hand mixer. Halve the crumbles. Finely chop the chocolate coating and stir into half of the crumbles. Mix the remaining crumbles with espresso powder. Chill both. Grease a springform pan (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (26 cm Ø) and place it in the form. Cover and leave to rise for about 10 minutes. Spread crumbles on the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Cover with foil after about 20 minutes. Leave to cool on a cake rack for about 1 hour
3
In the meantime, soak gelatine in cold water for the cream. Whip the mascarpone, quark, lemon juice and 150 g sugar with the whisk of the hand mixer for approx. 2 minutes. Squeeze the gelatine. Remove 2 tablespoons of cream and melt with the gelatine in a saucepan while stirring. Quickly stir the cream into the rest of the cream. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream
4
Drain the apricots and let them drip off on kitchen paper. Remove the cake from the tin and cut in half horizontally. Close a cake ring around the lower cake base. Place the apricots on the cake base with the cut side down, close together. Spread the cream on the fruits and smooth it down. Place the upper cake base on the cream. Chill the cake for about 1 hour
5
waiting time approx. 1 1/2 hours
6
Fig. 02: Dust with icing sugar