Amaretto curd cream cake

For 16 pieces
  • 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 heaped teaspoon of baking powder
  • 1 jar (s) (425 ml) Apricots
  • 250 Mascarpone (ital. Cream cheese)
  • 500 g Lean quark
  • 1-2 TL Amaretto liqueur
  • 1 / 2-1 TL rubbed
  • untreated lemon peel
  • 2 packet vanilla sugar
  • 450 g whipped cream
  • 2 P sachets cream stabilizer
  • Melissa
  • baking paper, 1 large freezer bag
90Minutes
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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