Apricot Slices
easy
60 mins
60 mins
Ingredients
- 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
- 100 g Marzipan raw mass
- 25 g Icing sugar
- 7-10 Tbsp a few drops of red and yellow food colouring
- 16 Pistachio kernels
- 7-10 Tbsp Lemon balm
- baking paper
Directions
- 1
Separate eggs, beat egg whites and 2 tablespoons of water until stiff. Gradually add 75 g sugar, salt and 1 packet of vanilla 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
Puree the apricots, except for 3 halves for decoration. Soak gelatine in cold water. Mix apricot puree, lemon juice and zest, 75 g 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 2 cm long strip and a second strip of 12 cm from the dough base on the long side. Crumble the 2 cm 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 cm long strip on top as a lid.
- 3
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 2 cm long strip and a second strip of 12 cm from the dough base on the long side. Crumble the 2 cm 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 cm long strip on top as a lid. Put the cake in a cool place for about 3 hours. Knead marzipan, icing sugar and food colouring. Form about 16 small turnips from the marzipan and press a pistachio nut on the end. Turn the cake out of the tin, sprinkle with the remaining pistachios and crumbs and decorate with the turnips. Serve with lemon balm if desired. Makes about 15 pieces
- 4
Put the cake in a cool place for about 3 hours. Knead marzipan, icing sugar and food colouring. Form about 16 small turnips from the marzipan and press a pistachio nut on the end. Turn the cake out of the tin, sprinkle with the remaining pistachios and crumbs and decorate with the turnips. Serve with lemon balm if desired. Makes about 15 pieces
Nutrition Facts
240 kcal
30 g
9 g
8 g
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