Pluck cake with apricots and chocolate grid

Ingredients

Directions

1. 1

   Drain the apricots on a sieve. Separate 1 egg. Put the baking mixture, 65 g fat and egg yolk into a mixing bowl and knead with the dough hooks of the hand mixer. Work into a smooth dough with cool hands. Place the enclosed cake tin (alternatively a greased springform pan (20 cm Ø) according to instructions.

2. 2

   Roll out half of the dough into a circle (20 cm Ø) on a lightly floured work surface and line the bottom of the mould with it. Form half of the remaining dough into a roll, place it on the dough at the edge of the cake and press it down so that an approx. 2 cm high edge is created. Chill the rest of the dough. Cover dough base with apricot halves. Melt the remaining fat in a pot and let it cool down. Put cream powder, quark, liquid fat, remaining egg and egg white in a mixing bowl and mix well with the whisks of the hand mixer. Spread the cream over the apricots and smooth it down. Roll out the rest of the dough on a floured work surface to a thickness of 2-3 mm and scrape out approx. 0.5 cm wide strips. Cover the cake with this in a grid pattern. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes.

3. 3

   Spread the cream over the apricots and smooth it down. Roll out the rest of the dough on a floured work surface to a thickness of 2-3 mm and scrape out approx. 0.5 cm wide strips. Cover the cake with this in a grid pattern. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. Let it cool down on a cake rack. Serve decorated with lemon balm as desired. Makes approx. 12 pieces