Cheese cake with apricots
very easy
90 mins
90 mins
Ingredients
- 3 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 100 g + 75 g sugar
- 75 g Flour
- 25 g Cornstarch
- 1 TEASPOON Baking Powder
- 1 can(s) (850 ml) Apricots
- 8 sheets white gelatine
- 750 g Edible quark (20 % fat)
- 1 package Vanilla sugar
- 4 TABLESPOONS Lemon juice
- 300 g Whipped cream
- 1-2 TEASPOONS Icing sugar
- baking paper
- 7-10 Tbsp Cake ring
Directions
- 1
Line a springform pan (26 cm Ø; with a high rim) at the bottom with baking paper. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar.
- 2
Beat the egg yolks separately. Mix flour, starch and baking powder, sieve over it and fold in.
- 3
Put the sponge mixture into the mould and smooth it down. Bake in a hot oven for 18-20 minutes. Let them cool down.
- 4
Drain the apricots. Soak the gelatine in cold water for about 10 minutes. Mix quark, vanilla sugar, lemon juice and 75 g sugar. Squeeze the gelatine well and dissolve at very low heat. First stir in 3 tablespoons of cream, then stir into the rest of the quark cream.
- 5
Chill for 20-30 minutes until the cream begins to gel.
- 6
Whip cream until stiff and fold into the gelling cream. Cut the cake base once. Place the rim or cake ring around the bottom cake base. Spread about 1/3 of the cream on the bottom cake layer.
- 7
Place the apricots on top with the convexity upwards. Spread the rest of the cream on top. Place the 2nd base on top. Chill the cake for at least 4 hours. Remove the cake from the cake ring and dust with icing sugar.
Nutrition Facts
290 kcal
32 g
12 g
11 g
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