Apricot ricotta cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crush them with the cake roll. Melt butter. Brush the bottom of a springform pan (26 cm Ø) thinly with oil. Mix the biscuits and butter. Put the crumb mixture on the bottom of the springform pan and press flat.

2. 2

   Chill for about 30 minutes. In the meantime wash the apricots. Halve 250 g apricots, stone and cut into pieces. Mix ricotta, quark, sugar, vanilla sugar and lemon juice with the whisks of the hand mixer. Stir in the eggs one by one. Stir in semolina. Fold in apricot pieces. Fill the cheese mixture into the mould and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes on the bottom shelf. Remove the cake, remove from the edge and let it cool down on a cake rack.

3. 3

   Stir in semolina. Fold in apricot pieces. Fill the cheese mixture into the mould and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes on the bottom shelf. Remove the cake, remove from the edge and let it cool down on a cake rack. Halve the remaining apricots, stone them and cut them into slices. Cut the cake into pieces, decorate with apricot slices

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
350 kcal

CARBS
34 g

FATS
18 g

PROTEINS
12 g