Cheesecake from the tray

Name: Cheesecake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 1 can(s) (850 ml) Apricots; 5 Eggs (size M); 125 g soft butter or margarine; 225 g Sugar; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 75 g Wheat semolina; 1 package Pudding powder "Vanilla Flavor"; 1 package Baking Powder; 750 g Low-fat curd; 200 g Whipped cream; 1 pinch Salt; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and semolina

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

1 can(s) (850 ml) Apricots
5 Eggs (size M)
125 g soft butter or margarine
225 g Sugar
7-10 Tbsp juice and grated zest of 1 untreated lemon
75 g Wheat semolina
1 package Pudding powder "Vanilla Flavor"
1 package Baking Powder
750 g Low-fat curd
200 g Whipped cream
1 pinch Salt
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and semolina

Directions

1
Drain the apricots. Separate eggs. Mix fat, sugar, lemon juice and zest until creamy. Stir in egg yolks one after the other. Mix semolina, pudding powder and baking powder, stir into the fat-egg yolk mixture. Stir in curd and cream in portions. Beat egg white and salt until stiff, fold into the quark mixture in 2-3 portions.
2
Grease the fat pan of the oven and sprinkle with semolina. Add the quark mixture and smooth it down. Spread apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Let them cool down. Dust with icing sugar and decorate with mint
3
waiting time approx. 1 1/2 hours