Juicy apricot cake

Name: Juicy apricot cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g Flour; 40 g Cornstarch; 1/2 TEASPOON Baking Powder; 2 TABLESPOONS Milk; 7-10 Tbsp Grease; 1 can(s) (850 ml) Apricots; 150 g Double cream cream cheese; 75 g Low-fat curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package Vanillin sugar; 2 TABLESPOONS Sugar; 1 package glaze; 350 g Whipped cream; 1 TABLESPOON finely chopped pistachio kernels

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g Flour
40 g Cornstarch
1/2 TEASPOON Baking Powder
2 TABLESPOONS Milk
7-10 Tbsp Grease
1 can(s) (850 ml) Apricots
150 g Double cream cream cheese
75 g Low-fat curd
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package Vanillin sugar
2 TABLESPOONS Sugar
1 package glaze
350 g Whipped cream
1 TABLESPOON finely chopped pistachio kernels

Directions

1
Cream fat, sugar and salt. Add eggs and lemon peel and stir until foamy. Mix flour, cornstarch and baking powder and stir into the fat mass together with the milk. Fill into a greased springform pan (24 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. Let them cool down. In the meantime, drain the apricots on a sieve and collect the juice. Prick the cake several times with a wooden skewer and sprinkle with about 4 tablespoons of juice.
3
Mix cream cheese, quark, lemon peel, vanillin sugar and 1 tablespoon of sugar. Spread on the cake. Cover with apricots. Fill apricot juice with a little water to 1/4 litre of liquid.
4
Mix cake glaze and juice in a pot and bring to the boil. Spread the glaze over the apricots and put the cake in a cool place. Whip cream and remaining sugar until stiff. Pour into a piping bag with a star-shaped spout and decorate the edge of the cake with cream strips.
5
Serve sprinkled with pistachios. Makes about 12 pieces.