Apricot-Rum-Torte

Name: Apricot-Rum-Torte
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4 Eggs (size M); 1 package Vanillin sugar; 190 g Sugar; 4 TABLESPOONS brown rum; 80 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 150 g Dark chocolate; 350 g Mascarpone (Italian cream cheese); 200 g Low-fat curd; 120 g Whipped cream; 8 Apricot halves (from the can); 25 g Butter; 1 TEASPOON Icing sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4 Eggs (size M)
1 package Vanillin sugar
190 g Sugar
4 TABLESPOONS brown rum
80 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
150 g Dark chocolate
350 g Mascarpone (Italian cream cheese)
200 g Low-fat curd
120 g Whipped cream
8 Apricot halves (from the can)
25 g Butter
1 TEASPOON Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites until stiff. Add vanillin sugar and 50 g sugar. Whip the egg yolks, 2 tablespoons of rum and 70 g of sugar to a thick cream. Fold in the beaten egg whites in portions.
2
Mix flour, starch and baking powder, fold in briefly. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and bake in a preheated oven (electric: 175 ° C / gas: level 2) for about 30 minutes.
3
Let it cool down on a cake rack. Finely chop 100 g chocolate. Mix mascarpone, quark, remaining sugar and rum until smooth. Beat 100 g cream until stiff and fold in. Set 1/3 of the cream aside.
4
Fold the chocolate into the remaining cream. Halve the sponge horizontally and fill with the chocolate mascarpone cream. Spread the rest of the cream on the cake in a wavy pattern. Drain apricot halves well.
5
Slowly heat the remaining chocolate, butter, icing sugar and remaining cream over a low heat until the chocolate has melted. Cover half of the apricots with the icing, allow to dry and decorate the cake with it.
6
Results in about 16 pieces.