Poppy marzipan cheesecake with apricots

Ingredients

Directions

1. 1

   For the short pastry, mix 100 g butter in pieces, 200 g flour, 50 g sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Knead to a smooth dough with your hands.

2. 2

   Wrap in cling film and chill for about 30 minutes. For the macaroon mixture, whisk 1 egg and marzipan smooth. Stir in 15 g flour and 30 g sugar. Pour the macaroon mixture into a piping bag with a large star-shaped spout.

3. 3

   Roll out the shortcrust pastry on a floured work surface until it is round (34 cm Ø). Line a springform pan (26 cm Ø) with it. Pull the dough up about 4 cm along the edge. Prick the base several times with a fork.

4. 4

   Cold. Cream 125 g butter in pieces, 150 g sugar, vanillin sugar and 1 pinch of salt with the whisk of the hand mixer. Separate 4 eggs. Stir the egg yolks into the fat-sugar-mixture.

5. 5

   Add quark, cheesecake aid, semolina and lemon rind, stir in. Beat egg whites until stiff, fold in carefully. Put the poppy seed bake on the shortcrust pastry base and smooth it down. Drain the apricots on a sieve and, except for 2 for decoration, spread evenly on the poppy seed mixture.

6. 6

   Add the curd mixture and smooth it down. Spray the macaroon mixture in a circle. Bake the cake in the preheated oven (electric oven: 200 °C/ convection oven: not suitable/ gas. stage 3) for about 1 hour.

7. 7

   If necessary, cover after half the time. Place the cake on a grid, remove from the edge of the springform pan and let it cool in the pan. Cut the remaining apricots into slices. Decorate the cake with apricot slices, poppy and mint.