Apricot and chocolate slices

For 10 pieces
  • 125 g Butter
  • 150 g Dark chocolate couverture
  • 175 g Ladyfingers
  • 3 sheet gelatine
  • 500 g Lean quark
  • 100 g sugar
  • 400 g Whipped cream
  • 8 Apricots
  • Oil
30 minutes
easily t
Melt the butter, let it cool down a little. Chop the couverture and melt it over a warm water bath. Finely crumble the ladyfingers and mix with the butter. Brush the bottom of a springform pan (24 x 24 cm) lightly with oil. Place the crumbs on top, press to a smooth base and refrigerate for about 30 minutes. Soak the gelatine in cold water. Mix the quark and sugar with the whisk of the hand mixer for about 3 minutes to a creamy mass. Stir in the couverture. Squeeze out the gelatine and dissolve it carefully. Stir 3 tablespoons of cream into the gelatin. Stir in the rest of the cream. Beat 150 g of cream until stiff, fold into the cream. Put the cream on the base and smooth it out. Chill the cake for about 1 hour. Wash and stone the apricots and cut into wedges. Whip 250 g of cream until stiff and spread on top of the cream. Cover with apricots and cut into 10 pieces
1 hour waiting time
1 piece approx:
  • 440 kcal
  • 1840 kJ
  • 11 g protein
  • 29 g fat
  • 32 g carbohydrates


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