Cheesecake muffins with marzipan and apricot sauce

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 100 g Marzipan paste
  • 3 Eggs (Gr. M)
  • 5 TABLESPOONS Oil
  • 5 tablespoons (50 g) + 3 tablespoons whipped cream
  • 125 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 500 g Cream curd
  • 125 g Flour
  • 1 package Sauce powder vanilla
  • 1⁄2 Package Baking Powder
  • 1 can(s) (425 ml) Apricots
  • 50 g Icing sugar
  • 250 g room-warm double cream cheese
  • 40 g soft butter
  • 7-10 Tbsp Lemon balm
  • 12 (approx. 5 cm Ø) Paper baking cups

Directions

  1. 1

    Line the recesses of a muffin tray (for 12 pieces) with paper cups. Coarsely grate marzipan. Whisk eggs, oil, 5 tablespoons cream, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for about 3 minutes until creamy.

  2. 2

    Stir in the quark.

  3. 3

    Mix flour, sauce powder and baking powder. Stir into the quark mixture in 2 portions. Stir in marzipan briefly. Spread the quark mixture evenly into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes.

  4. 4

    Place the muffin tray on a cake rack and let the muffins cool down. Finely puree the apricots and juice (from the tin) with the chopping stick.

  5. 5

    For the cream cheese topping: Sift icing sugar. Mix room warm cream cheese and room warm butter with the whisk of the hand mixer. Stir in 3 tablespoons of cream. Stir in icing sugar briefly.

  6. 6

    Spread the cream cheese cream with a tablespoon on the muffins. Decorate with lemon balm and serve with apricot sauce.

Nutrition Facts

KCAL
390 kcal
CARBS
33 g
FATS
23 g
PROTEINS
10 g