Cappuccino Apricot Slices

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Beat the eggs and 7 tablespoons of water for 5-7 minutes with the whisk of the hand mixer until frothy. Add 150 g sugar, 1 packet of vanillin sugar and salt. Mix flour and baking powder, sieve onto the egg mixture and fold in. Grease the fat pan (approx. 32 x 37 cm) of the oven only at the bottom. Spread the dough on it and smooth it down.

2. 2

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Let them cool down. In the meantime drain the apricots well. Mix cream cheese, quark, lemon juice, remaining sugar and vanillin sugar with the whisk of the hand mixer. Whip the cream until stiff. At the same time allow the cream setting agent to trickle in. Fold into the quark cream cheese cream and chill. In the meantime cover the sponge cake base with the apricot halves. Spread the cream on top and spread in waves. Chill for several hours to make the mixture firm to cut.

3. 3

   Fold into the quark cream cheese cream and chill. In the meantime cover the sponge cake base with the apricot halves. Spread the cream on top and spread in waves. Chill for several hours to make the mixture firm to cut. Cut the cake into pieces. Mix cocoa and coffee powder and dust the cake with it. Results in about 20 pieces

4. 4

   Preparation time approx. 50 minutes (without waiting time)

Nutrition Facts

KCAL
260 kcal

CARBS
33 g

FATS
9 g

PROTEINS
11 g