Apricot cappuccino cake

For 16 pieces
  • 125 g butter or margarine
  • 1 Pinch Salt
  • 200 g + 2 tbsp sugar
  • 1 egg (size M)
  • 150 g flour
  • 2 TL Baking powder
  • 4 EL Milk
  • 3 jar (s) (425 ml each) Apricots
  • 1 EL soluble Esspresso powder
  • 500 g Lean quark
  • 500 g Mascarpone
  • 1 packet vanilla sugar
  • 50 g Almond flakes
  • 1 packet unsweetened clear cake topping
  • fat
75 minutes very easy
1.
For the soil, fat, salt and 125 Stir g of sugar until creamy. Mix in the egg well. Mix the flour and baking powder and stir in with the milk. Put the dough in a greased springform pan (26 cm Ø), smooth it out and bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 25 minutes . Take out of the oven, place on a wire rack, remove immediately from the springform pan and let cool in the tin
2.
Drain the apricots very well on a sieve, collecting the juice. Dissolve espresso in 1 tablespoon of boiling water. Mix the quark, espresso, mascarpone, 75 g sugar and vanilla sugar in a mixing bowl with the whisk of the hand mixer. Remove the base from the springform pan, place on a cake plate, close a cake ring tightly around it
3.
Spread half of the cream on the base, distribute half of the well-drained apricots evenly on top. Spread the rest of the cream on it and put it in the fridge for approx. 4 hours
4.
Roast the almond flakes in a pan without fat until golden yellow. Take out and let cool down. Cut the remaining apricots into wedges. Cover the surface of the cake with it in a fan-like shape.
5.
Mix the cake glaze and 2 tablespoons of sugar in a small saucepan with a wooden spoon. Add 275 ml apricot juice, bring to the boil while stirring. Remove from the stove, quickly spread evenly from the center with a tablespoon. Approx. Chill for 1 hour. Then loosen the cake ring. Spread the almond flakes evenly on the edge of the cake
6.
Waiting time approx. 6 1/2 hours
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 8 g ​​protein
  • 22 g fat
  • 36 g carbohydrates

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