Cappuccino Apricot Slices

Ingredients

Directions

1. 1

   Grease a grease pan (32 x 39 cm) only at the bottom. Beat the eggs and 7 tablespoons of cold water for 5-7 minutes until fluffy, adding 150 g sugar, 1 packet of vanillin sugar and salt. Sift flour and baking powder on top and fold in

2. 2

   Spread on the fat pan. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down

3. 3

   Warm the milk lukewarm. Dissolve yeast in it. Put flour, sugar, vanillin sugar, salt, eggs, quark and soft fat in a bowl. Add yeast milk and knead with the dough hooks of the hand mixer. Add raisins and work everything into a smooth yeast dough. Cover and leave to rise in a warm place for 30 minutes. Knead the dough again well and form 35 round balls. Let the balls rise for another 15 minutes. In the meantime heat the cooking fat in a pot to 180 degrees. If necessary, re-form the balls and bake in hot fat until golden (about five minutes on each side). Remove with a skimmer. Drain on kitchen paper and let it cool down. Dust the doughnuts with icing sugar and decorate with colourful sugar sprinkles. Arrange them on a plate and drain the fresh seApricots well. Cover the sponge cake with them. Whip the cream until stiff. Mix cream cheese, quark, lemon juice, 100 g sugar, 1 sachet vanillin sugar and sauce powder. Immediately (quark cream absorbs quickly!) fold in the cream and spread on the apricots in waves

4. 4

   Chill the cake for about 30 minutes. Mix cocoa and espresso powder and dust the cake with it