Apricot Quark Slices

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add salt and 100 g sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Spread the sponge mixture evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 12-15 minutes.

2. 2

   Loosen the edges of the dough with a knife and turn out onto a tea towel sprinkled with sugar. Carefully peel off the baking parchment and cut the sponge cake in half crosswise once. Place a baking frame around one half and let it cool down. In the meantime, blanch the peaches and apricots with boiling water, blanch for 1 minute, chill cold. Peel skin. Stone and slice the fruits. Soak gelatine. Mix vanilla curd and lemon juice briefly with the whisk of the hand mixer. Dissolve the gelatine and mix with 2 tablespoons of vanilla cream. Stir into the rest of the cream. Whip 200 g cream until stiff and pour in 2 tablespoons of sugar. Carefully fold into the cream. Smooth everything on the sponge cake half.

3. 3

   Soak gelatine. Mix vanilla curd and lemon juice briefly with the whisk of the hand mixer. Dissolve the gelatine and mix with 2 tablespoons of vanilla cream. Stir into the rest of the cream. Whip 200 g cream until stiff and pour in 2 tablespoons of sugar. Carefully fold into the cream. Smooth everything on the sponge cake half. Place the other half of the sponge cake on top and cover with peach and apricot wedges. Mix the cake glaze powder with 2 tablespoons of sugar and stir gradually with 250 ml water until smooth. Bring to the boil while stirring. Spread the icing immediately over the fruit and allow to set. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with cream tuffs and sprinkle with ground pistachios

4. 4

   Place the other half of the sponge cake on top and cover with peach and apricot wedges. Mix the cake glaze powder with 2 tablespoons of sugar and stir gradually with 250 ml water until smooth. Bring to the boil while stirring. Spread the icing immediately over the fruit and allow to set. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate the cake with cream tuffs and sprinkle with ground pistachios