Apricot sheet cake

Name: Apricot sheet cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 600 g Flour; 375 g Butter or margarine; 300 g Sugar; 1 knife tip Cinnamon; 7-10 Tbsp Grease; 2 can(s) (850 ml each) Apricots; 225 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 500 g Low-fat curd; 250 g Skimmed milk yoghurt; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

600 g Flour
375 g Butter or margarine
300 g Sugar
1 knife tip Cinnamon
7-10 Tbsp Grease
2 can(s) (850 ml each) Apricots
225 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
500 g Low-fat curd
250 g Skimmed milk yoghurt
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Icing sugar

Directions

1
For the crumbles, mix flour, fat, sugar and cinnamon into crumbles using the dough hooks of the hand mixer. Grease a deep baking tray (35x40 cm) well. Put 2/3 of the dough on the bottom and press it down.
2
For the filling, drain the apricots well, then spread them on the base. Stir the fat until frothy. Add sugar, vanillin sugar and lemon peel and mix. Stir in the eggs bit by bit.
3
Place the quark, yoghurt and custard powder on the egg cream and stir in. Smooth on the apricots. Spread the remaining dough as crumbles on the quark cream. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 50 minutes.
4
Let the cake cool down and dust with icing sugar shortly before serving. Makes about 20 pieces.