Quark bread with apricot puree

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roughly chop the apricots. Covered with 125 ml apple juice and let stand for about 30 minutes. Mix quark, eggs, sugar, vanilla sugar and salt with the whisk of the hand mixer. Mix flour, muesli and baking powder.

2. 2

   First stir into the curd mixture with the whisks, then knead into a smooth dough with the dough hooks of the hand mixer. Grease a box form (30 cm long; 2 litres capacity) and sprinkle with flour.

3. 3

   Pour the dough into the form and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Cover the bread after about 30 minutes of baking time. Then take it out of the oven, place it on a grid and let it cool in the mould for about 20 minutes.

4. 4

   Then turn out of the mould. In the meantime take out 1/4 of the soaked apricots and let them drain. Pour the juice back into the remaining apricots. Boil 150 ml apple juice, brown sugar and soaked apricots in the juice in a small pot.

5. 5

   Simmer covered at low heat for about 12 minutes. Cut drained apricots into very small pieces. Put the cooked apricots in the juice in a high mixing bowl, let it cool down a little and puree it with a blender.

6. 6

   Pour the apricot puree into a small bowl and sprinkle with the apricot pieces. Cut the bread into slices. Put 1 teaspoon each of sour cream and apricot puree on a slice of bread and garnish with mint.

Nutrition Facts

KCAL
250 kcal

CARBS
38 g

FATS
6 g

PROTEINS
9 g