Raspberry Apricot Cake
easy
75 mins
75 mins
Ingredients
- 125 g Butter
- 60 g Icing sugar
- 175 g Flour
- 1 egg (size M)
- 2 can(s) (425 ml each) Apricots
- 300 g Raspberries
- 1 Bag of Jell-O "Raspberry Flavored"
- 200 g Double cream cream cheese
- 100 g Sugar
- 250 g Whipped cream
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Cling film
Directions
- 1
Knead butter in flakes, icing sugar, flour and egg to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Then roll out round (approx. 26 cm Ø) on a lightly floured work surface. Place in a greased and breadcrumbed fruitcake tin (24 cm Ø) with a removable base. Press the sides together, prick the base several times with a fork. Refrigerate again for about 30 minutes.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes until golden brown. Let cool off. In the meantime, drain the apricots and select the raspberries. Mix the jelly in a small pot with 200 ml water and let it swell for 5-10 minutes. Stir cream cheese and sugar until smooth. Heat the jelly, but do not let it boil. Leave to cool for 5 minutes. First stir the jelly, then 100 g raspberries into the cream cheese. Whip cream until stiff and fold in. Lift short pastry out of the mould, pour in cream and spread. Spread apricot halves and press them lightly into the cream. Chill for 1 hour.
- 3
Leave to cool for 5 minutes. First stir the jelly, then 100 g raspberries into the cream cheese. Whip cream until stiff and fold in. Lift short pastry out of the mould, pour in cream and spread. Spread apricot halves and press them lightly into the cream. Chill for 1 hour. Spread the rest of the raspberries on top. Serve dusted with icing sugar
- 4
waiting time approx. 2 hours
Nutrition Facts
350 kcal
34 g
21 g
6 g