Lemon-apricot cake from the tray

Name: Lemon-apricot cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 3 untreated lemons; 400 g butter or margarine at room temperature; 465 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 8 Eggs (size M); 600 g Flour; 1 1/2 packs Baking Powder; 100 g Schmand; 1 can(s) (850 ml) Apricots (24 apricot halves); 75 g Whipped cream; 250 g Low-fat curd; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

3 untreated lemons
400 g butter or margarine at room temperature
465 g Sugar
2 packages Vanillin sugar
1 pinch Salt
8 Eggs (size M)
600 g Flour
1 1/2 packs Baking Powder
100 g Schmand
1 can(s) (850 ml) Apricots (24 apricot halves)
75 g Whipped cream
250 g Low-fat curd
7-10 Tbsp Fat and flour

Directions

1
Wash 1 lemon hot, grate dry and thinly grate the peel. Halve ##lemon## and squeeze out (approx. 50 ml). Cream fat, 350 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. First stir in grated lemon zest, then eggs one after the other. Mix flour and baking powder and stir in alternately with lemon juice and sour cream. Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour.
2
Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Squeeze 2 lemons (approx. 100 ml). Bring 75 g sugar, 90 ml lemon juice and 125 ml water to the boil and simmer for about 3 minutes. Take ##cake## out of the oven and brush with half of the syrup. Allow to soak in and repeat the process until the lemon syrup is used up. Let the cake cool down. Put the apricots in a sieve and drain well. Whip the cream until stiff. Mix quark, 40 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Fold in the cream.
3
Allow to soak in and repeat the process until the lemon syrup is used up. Let the cake cool down. Put the apricots in a sieve and drain well. Whip the cream until stiff. Mix quark, 40 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Fold in the cream. Season to taste with remaining lemon juice. Cut the cake into about 24 pieces. Spread cream quark evenly on the cake pieces. Spread the cream with a teaspoon in such a way that you get a fried egg shape. Place 1 apricot half as egg yolk on each cake piece
4
Season to taste with remaining lemon juice. Cut the cake into about 24 pieces. Spread cream quark evenly on the cake pieces. Spread the cream with a teaspoon in such a way that you get a fried egg shape. Place 1 apricot half as egg yolk on each cake piece
5
Waiting time approx. 1 hour