Chocolate Apricot Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop the chocolate coating and melt it over a warm water bath. Beat 75 g butter, 75 g sugar, vanillin sugar and a pinch of salt with the whisks of the hand mixer until very creamy. Separate 5 eggs. Add the egg yolks little by little. Stir in chocolate coating. Mix hazelnuts and baking powder. Stir into the dough with rum.

2. 2

   Beat egg whites until stiff and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Take the cake out of the oven, loosen the edge and let it cool down on a grid. In the meantime, drain the apricots and collect the juice. 7 Form apricots into stars with a cookie cutter and set aside. Finely mash the rest of the apricots. Fill up to 1/4 litre with lemon juice and drained juice. Put the apricot puree and the rest of the butter in a pot and bring to the boil. Stir starch with liqueur until smooth. Beat the rest of the eggs. Remove the pot from the heat and add eggs and starch while stirring. Bring to the boil and let it cool down. Take the cake out of the tin, remove baking paper.

3. 3

   Fill up to 1/4 litre with lemon juice and drained juice. Put the apricot puree and the rest of the butter in a pot and bring to the boil. Stir starch with liqueur until smooth. Beat the rest of the eggs. Remove the pot from the heat and add eggs and starch while stirring. Bring to the boil and let it cool down. Take the cake out of the tin, remove baking paper. Put the cake on a plate and cut in half crosswise. Spread the bottom layer with 3/4 of the apricot cream and cover with the top layer. Put it in a cold place. Stir the marcarpone, quark, lemon peel and the rest of the sugar until smooth. Pour into a piping bag with perforated spout and spray tuffs onto the cake. Put the rest of the apricot cream in a small freezer bag and close it. Cut off one corner and decorate the cake with cream and apricot stars

4. 4

   Put the cake on a plate and cut in half crosswise. Spread the bottom layer with 3/4 of the apricot cream and cover with the top layer. Put it in a cold place. Stir the marcarpone, quark, lemon peel and the rest of the sugar until smooth. Pour into a piping bag with perforated spout and spray tuffs onto the cake. Put the rest of the apricot cream in a small freezer bag and close it. Cut off one corner and decorate the cake with cream and apricot stars

Nutrition Facts

KCAL
380 kcal

CARBS
21 g

FATS
29 g

PROTEINS
8 g