Apricot and rose cake

For 16 pieces
  • Fat and flour
  • 1 jar (s) (850 ml) Apricots
  • 125 g + 3 tbsp apricot jam
  • 150 g Lean quark
  • 6 EL Milk
  • 6 EL Oil
  • 75 g Sugar
  • Salt
  • 1 packet vanillin sugar
  • 300 g + some flour
  • 1 packet baking powder
  • 2 EL (30 g) Almond flakes
  • Icing sugar
50 minutes
easy
1.
Grease springform pan (26 cm Ø) and dust with flour. Drain the apricots, pat dry and cut into small pieces. Mix with 125 g jam
2.
Mix the quark, milk, oil, sugar, a pinch of salt and vanilla sugar. Mix 300 g flour and baking powder, add and mix everything with the dough hook of theKnead the hand mixer until smooth.
3.
Roll out the dough onto a little flour into a rectangle (approx. 35 x 45 cm). Spread the apricots on top, leaving about 2 cm free all around. Roll up immediately from the long side, cut into approx. 14 slices and place in the springform pan. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes. Let the cake cool down for approx. 10 minutes
4.
Roast the almonds without fat, cool. Mix 3 tablespoons of jam until smooth. Brush the warm cake with it, sprinkle the edge with almonds. Cooling down. Dust with powdered sugar
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 4 g protein
  • 5 g fat
  • 32 g carbohydrates

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