Festive apricot cake

Name: Festive apricot cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Butter; 50 g Dark chocolate; 75 g Amaretti; 120 g Ladyfingers; 6 sheets Gelatine; 2 can(s) (425 ml each) Apricots; 500 g Mascarpone; 250 g Low-fat curd; 150 g Sugar; 100 ml Lemon juice; 1 Bottle of butter-vanilla flavor; 400 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp sugar eggs, mint, mini sugar flowers, 2 tablespoons of red jam to decorate; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Butter
50 g Dark chocolate
75 g Amaretti
120 g Ladyfingers
6 sheets Gelatine
2 can(s) (425 ml each) Apricots
500 g Mascarpone
250 g Low-fat curd
150 g Sugar
100 ml Lemon juice
1 Bottle of butter-vanilla flavor
400 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp sugar eggs, mint, mini sugar flowers, 2 tablespoons of red jam to decorate
7-10 Tbsp Oil
1 Freezer bag

Directions

1
Melt butter and chop chocolate very finely. Put amaretti and biscuits in a freezer bag and crumble them. Mix the biscuits and chocolate, take 2 tablespoons aside. Mix the melted butter and the rest of the mixture. Coat the bottom of a springform pan (24 cm Ø) with oil. Spread the crumb mixture over it and press it down.
2
Place in the refrigerator for 30 minutes. In the meantime soak gelatine in cold water. Drain the apricots. Mix mascarpone, quark, sugar, lemon juice and flavour. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Beat 150 g cream until stiff, fold in. Spread half the cream on the cold base. Spread the apricots on top. Keep a few halves for decoration. Spread the rest of the cream on top, chill for about 1 hour.
3
Beat 150 g cream until stiff, fold in. Spread half the cream on the cold base. Spread the apricots on top. Keep a few halves for decoration. Spread the rest of the cream on top, chill for about 1 hour. Loosen the edge of the springform pan. Whip 250 g cream and vanilla sugar until stiff. Fill half of the mixture into a piping bag with star-shaped spout. Spread the second half on the cake. Spray the dots onto the cake. Sprinkle the cake all around with the retained biscuit-chocolate mixture. Decorate the cake with apricot halves, sugar eggs, mint, mini sugar blossoms and small pieces of jam
4
Whip 250 g cream and vanilla sugar until stiff. Fill half of the mixture into a piping bag with star-shaped spout. Spread the second half on the cake. Spray the dots onto the cake. Sprinkle the cake all around with the retained biscuit-chocolate mixture. Decorate the cake with apricot halves, sugar eggs, mint, mini sugar blossoms and small pieces of jam
5
waiting time approx. 1 1/4 hours