Cherry-apricot cake with semolina-quark mixture

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the short pastry, mix 100 g butter in pieces, flour, 50 g sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Knead to a smooth dough with your hands. Wrap in foil and chill for about 30 minutes. Halve the lemon and squeeze it. Carve apricots crosswise, blanch with boiling water, let stand for about 5 minutes. Quench apricots, peel skin, halve and stone.

2. 2

   Pour 1 tablespoon lemon juice over the apricots. Wash the cherries, remove the stalks and stone them. Roll out the dough on a floured work surface until round (approx. 34 cm Ø). Line a greased springform pan (26 cm Ø) with it. Pull the dough up 3-4 cm at the edge, press firmly and chill. Mix quark, sour cream, 150 g sugar, vanillin sugar and remaining lemon juice with the whisks of the hand mixer. Stir in 3 eggs individually. Stir in semolina. Spread apricot halves on the shortcrust pastry. Carefully fold 2/3 of the cherries into the cheese mixture and place in the mould. Spread the remaining cherries on the surface. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes.

3. 3

   Stir in semolina. Spread apricot halves on the shortcrust pastry. Carefully fold 2/3 of the cherries into the cheese mixture and place in the mould. Spread the remaining cherries on the surface. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. Cover the surface if the cake gets too dark. Remove the cake from the oven, remove from the edge and allow to cool on a cake rack. Dust with icing sugar

4. 4

   1 1/4 hours waiting time

Nutrition Facts

KCAL
350 kcal

CARBS
41 g

FATS
15 g

PROTEINS
11 g