Apricot and cheese cake

For 16 pieces
  • 50 g + 50 g Amarettini (Italian almond biscuits)
  • 3 eggs (size M)
  • 75 g + 50 g sugar
  • 75 g Flour
  • 25 g cornstarch
  • 1 heaped teaspoon of baking powder
  • 1 Can (s) (425 ml) Apricots
  • 500 g Lean quark
  • 250 Mascarpone
  • 2 packet Vanillin sugar
  • 3 EL Amaretto liqueur
  • 400 g whipped cream
  • 1 Parcel Creamy stabilizers r
  • Melissa
  • baking paper
75 minutes
easy
1.
Base of a springform pan (26 cm Ø) with Lay out baking paper. Crumble 50 g of amarettini. Separate eggs. Beat the egg white and 2 tablespoons of cold water until stiff, sprinkling in 75 g of sugar. Beat in the egg yolks. Sieve the flour, starch and baking powder on top. Fold in with the amarettini breadcrumbs. Brush into the mold. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Cooling down. Drain the apricots and cut into pieces except for 4 halves. Mix the quark, mascarpone, vanilla sugar, 50 g sugar and liqueur together. Whip 200 g cream until stiff, pour in the cream setting agent. Fold the cream into the quark mixture. Fold in the apricot pieces. Halve the sponge cake horizontally once. Place the edge of the mold around the lower base. Spread quark and apricot cream on top. Lay the second floor on top. Chill for 2-3 hours. Roughly crumble 50 g amarettini. Cut the remaining apricot halves into wedges. Whip 200 g cream until stiff. Brush the cake with it. Decorate with apricots, amarettini and possibly lemon balm
2.
Wait approx. 3 hours. Photo: Först,
1 piece approx:
  • 280 kcal
  • 1170 kJ
  • 8 g ​​protein
  • 16 g fat
  • 25 g carbohydrates

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