Apricot and mascarpone cake

For 16 pieces
  • 175 g cold butter
  • 275 g Sugar
  • 7 eggs (size M)
  • Salt
  • 150 g flour
  • 75 g ground hazelnuts
  • 500 g Apricots
  • 500 g Lean quark
  • 500 g Mascarpone
  • 2 packet 'Vanilla flavor' sauce powder
  • grated zest of 1/4 untreated lemon
  • 1 package Bourbon vanilla sugar
  • 1–2 EL Apricot jam
  • flour
  • fat
  • cling film
120 minutes
easy
1.
125 g butter, 75 g sugar, 1 egg, 1 pinch of salt, flour and hazelnuts first with Knead the dough hook of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil, chill for approx. 30 minutes
2.
Wash the apricots, cut in half, stone. Roll out the dough in a round shape (approx. 34 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø), put the dough in it, press lightly on the edge
3.
Melt 50 g butter in a saucepan, remove from the heat. Mix the quark and mascarpone together. Stir in 6 eggs one after the other. Mix in the sauce powder, 200 g sugar, 1 pinch of salt, lemon zest and vanilla sugar and stir in. Pour the butter into the cheese mixture while stirring
4.
Pour the cheese mixture into the mold, spread the apricot halves on top. 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
5.
Take out the cake and let it cool down on a wire rack for about 3 hours. Heat the jam in a saucepan, brush the apricots with it. Whipped cream tastes good with it
6.
Waiting time approx. 3 1/4 hours
1 piece approx:
  • 430 kcal
  • 1800 kJ
  • 11 g protein
  • 28 g fat
  • 32 g carbohydrates

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