Apricot Slices

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 200 g Sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 75 g Flour
  • 1 knife tip Baking Powder
  • 50 g Cornstarch
  • 1 jar(s) (425 ml; separation weight: 250 g) Apricots
  • 6 sheets white gelatine
  • 7-10 Tbsp juice and grated zest of 1 untreated lemon
  • 375 g Low-fat curd
  • 150 g Whole milk yoghurt
  • 200 g Whipped cream
  • 25 g crushed pistachio kernels
  • 7-10 Tbsp Lemon balm
  • baking paper

Directions

  1. 1

    Separate eggs, beat egg whites and two tablespoons of water until stiff. Gradually add 75 grams of sugar, salt and a packet of vanillin sugar. Add the egg yolks and stir in. Mix flour, baking powder and starch, sieve onto the egg-sugar mixture and fold in carefully. Spread the dough on a baking tray lined with baking paper to form a rectangle (33x27 cm) and bake in a preheated oven (electric: 200 °C / gas: level 3) for 18-20 minutes. In the meantime, drain the apricots.

  2. 2

    Puree the apricots, except for three halves for decoration. Soak gelatine in cold water. Mix apricot puree, lemon juice and zest, 75 grams of sugar, remaining vanillin sugar, quark and yoghurt. Squeeze out the gelatine, dissolve it, stir drop by drop into the apricot quark mixture and put it in a cool place. Sprinkle a damp kitchen towel with the remaining sugar. Turn out the pastry base onto the towel, remove the baking paper and wrap the towel corners. Leave to cool a little. In the meantime, whip the cream until stiff and fold in as soon as the apricot cream begins to set. Cut a two-centimetre long strip from the bottom of the dough on the long side and a second strip of 12 centimetres. Crumble the two centimetre strip finely. Place the rest of the dough in a saddle of venison (30 cm long, 5 cm deep).

  3. 3

    Turn out the pastry base onto the towel, remove the baking paper and wrap the towel corners. Leave to cool a little. In the meantime, whip the cream until stiff and fold in as soon as the apricot cream begins to set. Cut a two-centimetre long strip from the bottom of the dough on the long side and a second strip of 12 centimetres. Crumble the two centimetre strip finely. Place the rest of the dough in a saddle of venison (30 cm long, 5 cm deep). Fold half of the pistachios into the apricot quark mixture, place on the bottom of the roast venison dish, smooth it down and place the 12 centimetre long strip on top as a lid. Put the cake in a cool place for about three hours. Finely dice the remaining apricots. Turn the cake out of the tin and decorate with the remaining pistachios, dough crumbs, diced apricots and, if desired, lemon balm. Results in 15 pieces

  4. 4

    Fold half of the pistachios into the apricot quark mixture, place on the bottom of the roast venison dish, smooth it down and place the 12 centimetre long strip on top as a lid. Put the cake in a cool place for about three hours. Finely dice the remaining apricots. Turn the cake out of the tin and decorate with the remaining pistachios, dough crumbs, diced apricots and, if desired, lemon balm. Results in 15 pieces

Nutrition Facts

KCAL
200 kcal
CARBS
26 g
FATS
7 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesexoticCakeCake