Apricot ricotta cake

Name: Apricot ricotta cake
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 500 g Ricotta cheese; 1 kg Low-fat curd; 340 g Amarettini (Italian almond pastry); 200 g Butter; 1 can(s) (425 ml) Apricots; 150 g Sugar; 2 packages Vanillin sugar; 2 packets (30 g each) Instant gelatine; 250 g Whipped cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

500 g Ricotta cheese
1 kg Low-fat curd
340 g Amarettini (Italian almond pastry)
200 g Butter
1 can(s) (425 ml) Apricots
150 g Sugar
2 packages Vanillin sugar
2 packets (30 g each) Instant gelatine
250 g Whipped cream

Directions

1
Take the ricotta and quark out of the refrigerator so that they reach room temperature. Finely crumble 300 Amarettini. Melt the butter and mix with the crumbs. Press the crumb mixture onto a deep, small baking tray ("plum cake tray"; 26 x 39 cm) to form a base. Put it in a cold place.
2
Drain the apricots, collecting the juice. Measure out 200 ml juice. Mix ricotta, low-fat curd cheese, sugar, 1 packet of vanillin sugar and juice. Immediately stir in gelatine. Smooth the ricotta mixture quickly on the crumb base. Spread apricot halves on top and chill for about 2 hours. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Place 20 g Amarettini on the tuffs.
3
Smooth the ricotta mixture quickly on the crumb base. Spread apricot halves on top and chill for about 2 hours. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Place 20 g Amarettini on the tuffs. Crumble 20 g Amarettini and sprinkle on the cake