Almond cake with apricot and mascarpone cream

For 12 pieces
  • 3 eggs (size M)
  • 100 g Sugar
  • 1 Pinch Salt
  • 50 g flour
  • 25 grated almonds (approx. 2 tbsp)
  • 50 Cornstarch
  • 1 TL baking powder
  • 3 EL Almond flakes
  • 1 can (s) ( 425 ml) Apricots
  • 6 sheets gelatine
  • 500 g Mascarpone
  • 500 g Lean quark
  • 100 g Icing sugar
  • 2 packet Vanilla sugar
  • 250 g whipped cream
  • Icing sugar
  • baking paper
75 minutes
Separate eggs. Beat egg whites with the whisk of the hand mixer until stiff, sprinkle in sugar and salt. Briefly stir in the egg yolks. Mix the flour, almonds, starch and baking powder, sift into the egg mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15–20 minutes. Take out of the oven. Detach the biscuit from the edge with a knife and let it cool down in the mold
Remove the base from the mold. Cut a thin lid from the bottom and crumble it. Cover and set aside. Roast the almonds in a pan until golden brown, remove and let cool. Place the cake ring around the base. Drain the apricots in a sieve and finely puree them in a tall container with a hand blender
Soak the gelatine in cold water. Mix the mascarpone, quark, powdered sugar and vanillin sugar until smooth. Squeeze out the gelatine, dissolve over low heat. Stir in some of the cream and stir into the rest of the cream. Beat the cream with the whisk of the hand mixer until stiff and fold into the cream. Spread half of the cream on the base, half of the apricot puree in dots on top of the cream. Put the rest of the cream and apricot puree on top and pull it through the cream in a spiral shape with a teaspoon. Scatter crumbs and almonds on top. Chill for 2-3 hours. Remove the cake from the ring. Dust with icing sugar
Wait approx. 4 hours
1 piece approx.:
  • 440 kcal
  • 1840 kJ
  • 12 g protein
  • 29 g fat
  • 32 g carbohydrates


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