Apricot and eggnog cake with poppy seeds

For 16 pieces
  • 600 g low-fat quark
  • 4 EL + 25 ml milk
  • 4 EL Oil
  • 250 g sugar
  • salt
  • 250 g flour
  • 3 leveled teaspoons baking powder
  • 1 pinch salt
  • 1 can (s) (850 ml) Apricots in their own juice
  • 25 g ground poppy seeds
  • 500 g Layered cheese (10% fat)
  • 4 EL eggnog
  • 4 Eggs (size M)
  • 40 g Cornstarch
  • Flour
  • fat
  • Icing sugar
  • cling film
120 minutes
100 g quark, 4 tablespoons milk, oil, 50 g sugar and a pinch of salt in a bowl Mix briefly with the whisk of the hand mixer. Mix the flour and baking powder. Stir half of it into the quark mixture. First knead in the rest with the dough hook of the hand mixer, then with your hands. Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Line a greased springform tin (24 cm Ø) dusted with flour with it, press the edge onto it
Put the apricots in a sieve and let them drain well. Bring 25 ml milk to the boil, remove from the stove, stir in the poppy seeds and allow to swell. Mix 500 g quark, layered cheese and egg liqueur. Stir in eggs one at a time. Mix in starch, 200 g sugar and 1 pinch of salt and stir in.
Mix half of the cheese mixture (approx. 650 g) with the poppy seeds, pour into the mold, add apricots distribute, carefully distribute the remaining cheese mixture on top with a tablespoon. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours on the lower rack. Take out the cake and remove it from the edge of the dish. Approx. Let cool down on a wire rack for 3 hours. Sprinkle the edge with powdered sugar
Wait approx. 3 hours
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 17 g protein
  • 7 g fat
  • 52 g carbohydrates


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