Amaretto curd cream cake

- 100 g Amarettini (Italian almond biscuits), 3 eggs (size M), 1 pinch of salt
- 75 g + 50 g sugar
- 75 g flour, 25 g Cornstarch
- 1 span> heaped teaspoon of baking powder
- 1 jar (s) (425 ml) Apricots
- 250 span> Mascarpone (ital. Cream cheese)
- 500 g span>
Lean quark - 1-2 span> TL Amaretto liqueur
- 1 / 2-1 TL rubbed li>
- untreated lemon peel
- 2 packet vanilla sugar
- 450 g whipped cream
- 2 P sachets cream stabilizer
- span> Melissa
- span> baking paper, 1 large freezer bag
90Minutes
span> easy
- 1.
- Line the springform pan (26 cm Ø) with baking paper on the bottom. Put 50 g of amarettini in a freezer bag, close and finely crumble with a rolling pin. Separate eggs. Beat the egg white, 2 tablespoons of cold water and salt until stiff, sprinkling in 75 g of sugar. Beat in the egg yolks one by one. Sieve the flour, starch and baking powder on top, fold in with the amarettini crumbs. Brush into the mold. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Allow to cool
- 2.
- Drain the apricots very well and cut into approx. 1 cm cubes, except for 4 halves. Briefly stir together the mascarpone, quark, amaretto, lemon peel, 50 g sugar and vanillin sugar. Whip 200 g cream until stiff, pour in the cream setting agent. Fold under the quark mixture. Put in the apricot cubes
- 3.
- Halve the biscuit horizontally. Close the edge of the mold or cake ring around the bottom. Spread quark cream on top. 2. Lay the floor on top. Chill for 2-3 hours
- 4.
- Coarsely crumble 50 g amarettini. Cut the remaining apricots into wedges. Whip 250 g cream until stiff. Spread the cake with it, decorate with apricots, the rest of the amarettini and lemon balm
1 piece approx:
- 280 kcal
- 1170 kJ
- 8 g protein
- 16 g fat
- 25 g carbohydrates
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