Quark cream cake

Name: Quark cream cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 100 g Butter or margarine; 100 g Sugar; 2 Eggs (size M); 125 g Flour; 1 TEASPOON Baking Powder; baking paper; 2 can(s) (425 ml each, drainer: 250 g) Apricots; 8 sheets white gelatine; 500 g Low-fat curd; 150 g clotted cream; 200 g Sugar; 1 package "Fine orange peel"; 1 TABLESPOON Lemon juice; 250 g Whipped cream; 50 g Amarettini; 1 package glaze; 7-10 Tbsp Lemon balm

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

100 g Butter or margarine
100 g Sugar
2 Eggs (size M)
125 g Flour
1 TEASPOON Baking Powder
baking paper
2 can(s) (425 ml each, drainer: 250 g) Apricots
8 sheets white gelatine
500 g Low-fat curd
150 g clotted cream
200 g Sugar
1 package "Fine orange peel"
1 TABLESPOON Lemon juice
250 g Whipped cream
50 g Amarettini
1 package glaze
7-10 Tbsp Lemon balm

Directions

1
For the base, stir the fat and sugar until creamy. Stir in eggs bit by bit. Mix flour and baking powder, stir into the fat-egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.
2
Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 15 minutes. Remove from the springform pan and let cool on a cake rack. Place the edge of the springform pan around the base again.
3
Drain the apricots and collect the juice. Cut half of the apricots into cubes, the other half into slices. Soak the gelatine in cold water. Mix quark, sour cream, 160 g sugar, orange peel and lemon juice.
4
Squeeze and dissolve the gelatine. Stir into the curd mixture. As soon as the curd mixture begins to set, whip the cream until stiff. Fold in the cream, apricot pieces and Amarettini, except for some for decoration.
5
Spread the curd mixture on the cake base. Leave to set in the refrigerator for at least 2 hours. Spread the apricot slices on the cake from the centre. Measure 1/4 litre and 3 tablespoons of the apricot juice or fill up with water.
6
Mix cake glaze powder and remaining sugar in a pot. Stir in the juice bit by bit. Boil up while stirring. Allow the icing to cool slightly while stirring, spread on the cake and leave to set in the fridge for another 30 minutes.
7
Sprinkle the cake with the remaining crumbled amarettini, decorate with lemon balm leaves if desired. Makes 12 pieces.