Cheesecake with apricots

Ingredients

Directions

1. 1

   Wash the apricots thoroughly, place them in a large bowl and boil them with plenty of boiling water. Leave to stand for 2-3 minutes. Pour the apricots into a sieve, rinse with cold water and peel the skin. Halve the fruit and remove the stone. Put the apricots aside. Put eggs, salt and sugar in a large mixing bowl and mix with the whisk of the hand mixer.

2. 2

   Then whip at highest speed for 13-15 minutes until thick and creamy white. Mix quark, mascarpone and vanilla pulp. Stir into the egg mixture. Sift the pudding powder onto it and stir in. Pour the quark mixture into a well greased, breadcrumbed oven pan (38cmx34cm, approx. 3 cm deep), smooth it down and carefully place the apricots in it. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2/ convection oven: not suitable) for 50-60 minutes. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Pass the apricot jam through a fine sieve. Take the cake out of the oven, place it on a grid and let it cool down. Spread the apricots with the jam. Let the cake cool down well.

3. 3

   In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and set aside. Pass the apricot jam through a fine sieve. Take the cake out of the oven, place it on a grid and let it cool down. Spread the apricots with the jam. Let the cake cool down well. Dust with icing sugar and sprinkle with flaked almonds. Cut into pieces

4. 4

   Waiting time approx. 10 hours