Apricot Slices

Name: Apricot Slices
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 7-10 Tbsp fat & flour; 400 g soft butter; 350 g + 75 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated peel and about 120 ml juice of 3 organic lemons; 7-10 Tbsp Salt; 8 Eggs (Gr. M); 500 g Flour; 1 1/2 packs Baking Powder; 50 g Icing sugar; 1 can(s) (850 ml) Apricots; 250 g Mascarpone; 250 g Low-fat curd; 75 ml Milk; 250 g Whipped cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

7-10 Tbsp fat & flour
400 g soft butter
350 g + 75 g sugar
2 packages Vanillin sugar
7-10 Tbsp grated peel and about 120 ml juice of 3 organic lemons
7-10 Tbsp Salt
8 Eggs (Gr. M)
500 g Flour
1 1/2 packs Baking Powder
50 g Icing sugar
1 can(s) (850 ml) Apricots
250 g Mascarpone
250 g Low-fat curd
75 ml Milk
250 g Whipped cream

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and dust with flour. Cream butter, 350 g sugar, 1 vanillin sugar, lemon peel and 1 pinch of salt. Stir in the eggs one by one.
2
Mix flour and baking powder and stir in portions briefly. Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 25 minutes.
3
Mix icing sugar and 100 ml lemon juice. Take the cake out of the oven and sprinkle it immediately. Let it cool down.
4
Drain the apricots, put about 20 halves aside (the rest of the apricots and juice can be used elsewhere). Mix mascarpone, quark, 2 tablespoons lemon juice, milk, 75 g sugar and 1 vanillin sugar only briefly.
5
Whip cream until stiff, fold in.
6
Cut the cake into about 20 pieces. Put 1 tablespoon of cream on each piece and place 1 apricot half on top.