Apricot Rose Cake

Name: Apricot Rose Cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 1 can(s) (850 ml) Apricots; 125 g + 3 tablespoons apricot jam; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 75 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 300 g + some flour; 1 package Baking Powder; 2 tablespoons (30 g) flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
1 can(s) (850 ml) Apricots
125 g + 3 tablespoons apricot jam
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
75 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
300 g + some flour
1 package Baking Powder
2 tablespoons (30 g) flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Drain the apricots, dab dry and cut into small pieces. Mix with 125 g jam
2
Mix quark, milk, oil, sugar, 1 pinch of salt and vanillin sugar. Mix 300 g flour and baking powder, add and knead everything smooth with the dough hooks of the hand mixer
3
Roll out the dough on some flour to a rectangle (approx. 35 x 45 cm). Spread the apricots on top and leave about 2 cm free all around. Roll up immediately from the long side, cut into about 14 slices and place in the springform pan. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Let the cake cool down for about 10 minutes
4
Roast almonds without fat, cool. Stir 3 tbsp. jam until smooth. Coat the warm cake with it, sprinkle the edge with almonds. Cool down. Dust with icing sugar