Topfen-Obers-Torte
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 200 g Sugar
- 1 package Vanillin sugar
- 75 g Flour
- 1 coated Tsp Baking Powder
- 1 can(s) (425 ml) Apricots
- 2 TABLESPOONS Apricot liqueur
- 40 g ladyfingers (approx. 6 pieces)
- 10 sheets white gelatine
- 600 g Whipped cream
- 750 g Low-fat curd
- 7-10 Tbsp grated rind of 1 untreated lemon
- 50 g Couverture Chips
- 7-10 Tbsp Icing sugar
- baking paper
- 1 disposable piping bag or 1 small freezer bag
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, sprinkle 75 g sugar and vanillin sugar. Beat the egg yolks separately. Sift flour and baking powder on top and fold in. Fill into the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes. Take out and cool down
- 2
Drain the apricots and collect the juice. Mix 4 tablespoons of juice and liqueur. Cut the biscuits in half horizontally and sprinkle them with the liqueur
- 3
Soak the gelatine. Whip the cream until stiff. Mix quark, 125 g sugar and lemon peel. Squeeze the gelatine, dissolve over low heat. Stir in 5 tbsp. quark, then stir into the remaining quark. fold in cream immediately
- 4
Close the cake ring (about 8 cm high) around the sponge cake. Spread 2/3 curd cream on top. Spread the lady fingers and 10-12 apricot halves on top (use the remaining fruit for other purposes). Spread the rest of the quark cream on top. Chill for at least 4 hours.
- 5
Pour the couverture into a piping bag and melt in hot water. Cut off the tip and use the couverture to squirt crowns, for example, onto a piece of baking paper. Leave to dry. Dust the cake with icing sugar and decorate with crowns
Nutrition Facts
300 kcal
31 g
14 g
10 g