Fried egg slices with apricots
easy
75 mins
75 mins
Ingredients
- 200 g soft butter/margarine
- 150 g + 50 g + 100 g
- 7-10 Tbsp + 1 tablespoon of sugar
- 3 packages Vanillin sugar
- 7-10 Tbsp grated rind of
- 1 untreated lemon
- 4 eggs , 300 g flour (Gr. M)
- 3 deleted Tsp Baking Powder
- 7-10 Tbsp Fat and breadcrumbs
- 1 tablespoon (15 g) Cornstarch
- 7-10 Tbsp juice of 4 lemons (about 175 ml)
- 750 g Low-fat curd
- 400 g Whipped cream
- 1 can(s) (850 ml) Apricots
- 1 1/2 packs glaze
- 1-2 TABLESPOONS crushed pistachios
Directions
- 1
Beat the fat, 150 g sugar, 1 packet of vanillin sugar and lemon zest until fluffy. Stir in the eggs one by one. Mix flour and baking powder, stir in. Spread the dough on a greased baking tray (approx. 35 x 40 cm) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Let them cool down
- 2
Mix the starch and 2 tablespoons of lemon juice. Boil up the rest of the lemon juice and 50 g sugar. Stir in the starch, bring to the boil again and let it cool down
- 3
Mix the quark and 100 g sugar. Stir in lemon cream. Whip the cream until stiff, while pouring in 2 sachets of vanillin-zuc-ceram. Fold into the quark mixture and spread on the base. Drain the apricots and collect the juice. Cover the cake evenly with 16 apricot halves or more if desired.
- 4
Fill up the apricot juice to 3/8 l with water if necessary. Mix the cake glaze powder and 1 tbsp. sugar and stir with the juice. Boil up while stirring. Spread on the cake and let it dry. Cut the cake into quarters, remove from the baking tray and chill for about 2 hours. Cut into about 16 pieces and decorate with pistachios
Nutrition Facts
410 kcal
43 g
20 g
11 g