Apricot sponge cake with quark cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Drain the apricots. Mix sugar, fat and salt with the whisk of the hand mixer for about 10 minutes until creamy. Cut the apricots into cubes. Stir in eggs one after the other. Mix 200 g flour and baking powder and stir into the fat-sugar mixture. Stir in 250 g quark, then add 200 g flour and stir in.

2. 2

   Fold in the apricots. Grease the fat pan of the oven (32 x 38 cm) and sprinkle with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Leave to cool in the tin. In the meantime knead marzipan and icing sugar. Colour one half with yellow and the other half with green food colouring. Knead both well and roll out thinly. Cut out small bunnies (2.5 - 3 cm Ø) from them. Warm up the chocolate writing in warm water for about 3 minutes. Decorate the bunnies with it. Mix 250 g quark and lemon peel.

3. 3

   Knead both well and roll out thinly. Cut out small bunnies (2.5 - 3 cm Ø) from them. Warm up the chocolate writing in warm water for about 3 minutes. Decorate the bunnies with it. Mix 250 g quark and lemon peel. Whip the cream until stiff, allowing the vanilla sugar to trickle in. Fold 150 g cream under the quark. Smooth the cream on the base. Fill the rest of the cream in a piping bag with perforated spout. Cut the cake into 24 pieces. Spray small cream nests onto the slices. Sprinkle nests with pistachios and put chocolate bonbons and bunnies inside

4. 4

   Fold 150 g cream under the quark. Smooth the cream on the base. Fill the rest of the cream in a piping bag with perforated spout. Cut the cake into 24 pieces. Spray small cream nests onto the slices. Sprinkle nests with pistachios and put chocolate bonbons and bunnies inside

5. 5

   Waiting time approx. 1 hour. Per cut approx. 1210 kJ/290 kcal. E 7 g/F 16 g/KH 31 g

Nutrition Facts

KCAL
290 kcal

CARBS
31 g

FATS
16 g

PROTEINS
7 g