Topfen-Obers-Torte

Ingredients

Directions

1. 1

   Separating eggs. Beat the egg white until stiff, add 75 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder. Sift over the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let cool down on a cake rack.

2. 2

   Remove the base from the tin, remove the baking paper and place the cake ring around the base. Drain the apricots and collect the juice. Mix 8 tablespoons of juice and liqueur. Cut the lady fingers in half once each and place them on a tray or plate. Drizzle with the juice mixture. Puree about 2/3 of the apricots and put them in a cool place. Soak the gelatine in cold water. Stir 500 g quark, 150 g sugar and lemon peel until smooth. Squeeze 6 sheets of gelatine, dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 250 g whipped cream until stiff, fold into the cream. Pour onto the base and spread loosely. Spread the rest of the apricots and ladyfingers over the cream. Stir 250 g quark, 100 g sugar and 1 packet of vanilla sugar until smooth. Squeeze out 4 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the rest of the cream. Whip 350 g cream until stiff, fold into the cream.

3. 3

   Squeeze 6 sheets of gelatine, dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 250 g whipped cream until stiff, fold into the cream. Pour onto the base and spread loosely. Spread the rest of the apricots and ladyfingers over the cream. Stir 250 g quark, 100 g sugar and 1 packet of vanilla sugar until smooth. Squeeze out 4 sheets of gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the rest of the cream. Whip 350 g cream until stiff, fold into the cream. Pour the cream into the cake ring and spread loosely. Chill for at least 4 hours. Chop the chocolate coating and melt over a warm water bath. Pour into a piping bag. Spray small crowns onto baking paper and chill. Remove the cake from the ring. Decorate with the chocolate crowns and dust with icing sugar. Add the apricot sauce

4. 4

   Pour the cream into the cake ring and spread loosely. Chill for at least 4 hours. Chop the chocolate coating and melt over a warm water bath. Pour into a piping bag. Spray small crowns onto baking paper and chill. Remove the cake from the ring. Decorate with the chocolate crowns and dust with icing sugar. Add the apricot sauce

5. 5

   5 hours waiting time