Apricot cake with a poppy seed cap

For 20 pieces
  • 1 can (s) (850 ml) apricots
  • 1 Can (s) (425 ml) Apricots
  • 50 g poppy seeds (possibly already ground)
  • 500 g Lean quark
  • 4 Eggs (size M)
  • 8 EL Milk
  • 8 EL OIL
  • 100 g + 100 g sugar
  • 2 Parcel Vanillin sugar
  • 500 g flour
  • 1 packet Baking powder
  • fat
  • 500 g sour cream or crème fraîche
  • 1 packet untreated lemon peel (can be bought grated)
  • 2 EL Icing sugar
60 minutes
light
1.
Drain the apricots . Finely grind the poppy seeds. For the quark-oil dough: Mix the quark, 1 egg, milk, oil, 100 g sugar and
2nd
1 packet of vanilla sugar. Mix flour and baking powder, knead in. Roll out the dough on a greased baking sheet (approx. 35 x 40 cm)
3.
Separate 3 eggs. Beat the egg yolks, 100 g sugar and 1 packet of vanilla sugar until frothy. Beat egg whites until stiff. Carefully fold the sour cream, poppy seeds and lemon zest into the egg yolk mixture
4.
Spread the poppy seed mixture on the quark-oil batter. Spread the apricots on top. Bake in a hot oven (electric oven: 200 ° C / fan: 175 ° C / gas: level 3) for 30-35 minutes. Let cool down. Dust with powdered sugar
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 7 g protein
  • 12 g fat
  • 40 g carbohydrates

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