Apricot ricotta cake

Ingredients

Directions

1. 1

   Fill 300 g Amarettini into a freezer bag and crumble finely by applying light pressure with a cake roll. Melt butter in a pot and let it cool down a little. Add crumbled Amarettini and mix everything together. Put the fat-crumbs mixture on a fat pan (32 x 37 cm) of the oven. Spread evenly and press down firmly. Place in a cool place.

2. 2

   In the meantime soak gelatine in cold water. Drain the apricots and collect 300 ml of juice. Mix the ricotta, quark, sugar, 1 packet of vanillin sugar and apricot juice. Squeeze the gelatine and dissolve. First mix 2 tablespoons of the ricotta mixture with the gelatine, then stir into the remaining mixture drop by drop. Pour the ricotta mixture onto the crumb base and smooth it down. Spread the apricot halves evenly (with the opening facing downwards) on the mixture and refrigerate for about 1 hour. Whip the cream until stiff. At the same time, allow 1 sachet of vanilla sugar to trickle in. Pour the whipped cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Crumble 20 g Amarettini. Place 20 g Amarettini on the tuffs.

3. 3

   Spread the apricot halves evenly (with the opening facing downwards) on the mixture and refrigerate for about 1 hour. Whip the cream until stiff. At the same time, allow 1 sachet of vanilla sugar to trickle in. Pour the whipped cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Crumble 20 g Amarettini. Place 20 g Amarettini on the tuffs. Sprinkle crumbled Amarettini on the cake. Cut the cake into about 20 slices