Apricot ricotta cake

Name: Apricot ricotta cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 60 g Dark chocolate; 200 g Butter biscuits; 150 g Butter; 7 (400 g) Apricots; 250 g Ricotta cheese; 500 g Low-fat curd; 175 g Sugar; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Juice of 1 lemon; 4 Eggs (size M); 7 TSP Raspberry Jelly; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

60 g Dark chocolate
200 g Butter biscuits
150 g Butter
7 (400 g) Apricots
250 g Ricotta cheese
500 g Low-fat curd
175 g Sugar
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Juice of 1 lemon
4 Eggs (size M)
7 TSP Raspberry Jelly
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Grating chocolate. 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 and finally add the chocolate. Put the crumb mixture on the bottom of the springform pan and press flat. Chill for about 30 minutes.
2
Wash the apricots, grate them dry, halve and stone them. Mix the ricotta, quark, sugar, vanilla sugar, pudding powder and lemon juice with the whisk of the hand mixer. Stir in the eggs one by one. Fill the cheese mixture into the mould and smooth it down. Place the apricot halves on the cheese mixture with the convex side down. Bake the cake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes
3
Remove the cake, remove it from the edge and let it cool down on a cake rack. Heat the jelly briefly and fill into the hollows. Cut the cake into pieces and arrange on a cake plate
4
waiting time approx. 2 1/4 hours