Nougat pluck cake with apricots

Name: Nougat pluck cake with apricots
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 25
Ingredients: 100 g Nougat chocolate; 200 g Nut nougat, firm; 450 g Flour, 1 pckch. Baking Powder; 200 g + 300 g sugar; 2 packages Vanillin sugar; 1 (30 g) pr. salt, 5 tablespoons cocoa; 275 g soft + 125 g butter/margarine; 8 Eggs (Gr. M); 3 can(s) (425 ml each) Apricots; 1.5 kg Low-fat curd; 7-10 Tbsp 1 1/2 P. custard powder "vanilla" (for cooking; for each 1/2 l milk); 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 25

100 g Nougat chocolate
200 g Nut nougat, firm
450 g Flour, 1 pckch. Baking Powder
200 g + 300 g sugar
2 packages Vanillin sugar
1 (30 g) pr. salt, 5 tablespoons cocoa
275 g soft + 125 g butter/margarine
8 Eggs (Gr. M)
3 can(s) (425 ml each) Apricots
1.5 kg Low-fat curd
7-10 Tbsp 1 1/2 P. custard powder "vanilla" (for cooking; for each 1/2 l milk)
7-10 Tbsp Icing sugar

Directions

1
Roughly chop the chocolate. Dice nougat. Mix flour, baking powder, 200 g sugar, 1 sachet vanillin sugar, salt and cocoa. Add 275 g fat and 2 eggs and knead. Add chocolate and half of the nougat and knead. Put the dough in a cool place for about 30 minutes
2
Grease a grease pan (approx. 32 x 39 cm). Drain the apricots. Melt 125 g fat and let it cool down. Mix with quark, 300 g sugar, 1 vanillin sugar, 6 eggs and pudding powder until smooth
3
Roll out about 3/4 of the dough in the fat pan. Spread the apricots on top with the curvature upwards. Spread curd mixture on top. Pluck the rest of the dough into pieces. Spread the rest of the nougat cubes on the quark mixture. Bake in a hot oven (electric range: 175 °C / fan oven: 150 °C / gas: level 2) for 50-60 minutes. Let it cool down. Dust with icing sugar