Apricot and eggnog cake for lovers

For 12 pieces
  • 2 eggs (size M)
  • 70 g Sugar
  • 1 packet vanillin sugar
  • Salt
  • 40 g flour
  • 30 g cornstarch
  • 30 g ground almonds
  • 1 jar (s) (425 ml) Apricots
  • 500 g whipped cream
  • 1 Pack Cheese-cream cake cream
  • 500 g Lean quark
  • 3 sheet Gelatine
  • 1/4 l Eggnog
  • 50 g Dark chocolate
  • Baking paper
75 minutes
Separate eggs. Beat the egg white until stiff, sprinkling in the sugar, vanilla sugar and salt. Stir in egg yolks one at a time. Sieve the flour and cornstarch over it and carefully fold in with the ground almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for 20-25 minutes. Let the sponge cake rest in the tin for about 10 minutes, remove and let cool on a wire rack. Drain the apricots and cut into small cubes. Whip the cream. Put the cream powder in a mixing bowl, pour in 200 ml of cold water and stir with a whisk for 1/2 minute. Stir in the quark in portions, then fold in the apricot cubes and finally the cream. Place the springform edge around the sponge cake base. Put the cheese and cream filling on the base and smooth it out. Chill the cake for about 1 hour. Soak gelatine in cold water, squeeze out and melt in a small saucepan. Stir in 2 tablespoons of egg liqueur, then stir into the rest of the egg liqueur. Pour onto the creamy cheese cake and chill for another 2 hours. Finely grate the chocolate. Sprinkle half of the chocolate on the edge of the cake. Place differently sized heart cookie cutters on the cake and sprinkle with chocolate
Waiting time approx. 3 1/2 hours
1 piece approx.:
  • 390 kcal
  • 1640 kJ
  • 11 g protein
  • 18 g fat
  • 37 g carbohydrates


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