apricot cake

  • 450 g flour
  • 1 Egg (size M)
  • 150 g sugar
  • 1 packet Vanillin-Zucker
  • 1 packet Citro-back
  • 1 pinch Salt
  • 300 g Butter or margarine
  • 3 jar (s) (of 850 ml; Abtr. Weight: 540g) Apricots
  • 500 g Lean quark
  • 100 g Sugar
  • 1 TL Vanilla flavor
  • 3 TL lemon juice
  • 1 packet pudding powder 'vanilla flavor '
  • 4 eggs (size M)
  • 225 g Apricot jam
90 minutes
Sift the flour onto the work surface. Make a well, add the egg, spread the sugar, vanilla sugar, Citro-bake, salt and cold fat in flakes on the edge of the flour. Chop with a wide, long knife until the wet and dry ingredients have combined well. Knead quickly with cool hands to a smooth dough and wrap in foil and refrigerate for 30 minutes. Dust a baking sheet with flour and roll out the dough evenly on it. Prick several times with a fork to prevent the dough from puffing up during baking. Pre-bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 8 minutes. Drain the apricots for the topping. Mix the sugar, vanilla flavor, lemon juice, pudding powder and eggs together. Spread the quark cream on the pre-baked dough. Place the apricots on top and bake for about 30 minutes at the same heat. Briefly heat the jam, strain it through a sieve and use it to glaze the hot cake. Makes about 20 pieces
Utensils: Schramberger
1 the dough approx.:
  • 380 kcal
  • 1600 kJ


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