Cheese cake with apricots

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Add the mixture and smooth it down.

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes, remove from oven. Remove the cake from the edge and let it cool down on a cake rack. Drain the apricots. Soak gelatine in cold water. Mix quark, vanillin sugar, lemon juice and 75 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 20-30 minutes until the cream starts to gel. Whip cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base. Spread 1/3 of the cream on the lower cake base. Spread the apricots evenly on the cream, cover with the rest of the cream and smooth it down.

3. 3

   Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 20-30 minutes until the cream starts to gel. Whip cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base. Spread 1/3 of the cream on the lower cake base. Spread the apricots evenly on the cream, cover with the rest of the cream and smooth it down. Place the 2nd cake layer on top and chill the cake for at least 4 hours. Remove the cake from the tin, dust with icing sugar and decorate with lemon balm

4. 4

   4 1/4 hours waiting time