Apricot cheese cake

For 14 pieces
  • 125 g Butter
  • 120 g Ladyfingers
  • 100 g Amaretti
  • 300 g Apricots (alternatively 1 425 ml can)
  • 1 kg Quark (20% fat)
  • 200 g Sugar
  • 3 EL lemon juice
  • 4 Eggs (size M)
  • 1 Parcel Custard powder 'Vanilla flavor'
  • 1 EL semolina
  • Mint leaves and amaretti
  • Oil
105 minutes
Melt the butter. Crumble the biscuits and amaretti finely and mix with the butter. Set aside 3 tablespoons. Brush the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture on top, press to form a smooth base and place in the refrigerator. Score the apricots crosswise. Dip briefly in boiling water, cool off with cold water, peel off the skin. Halve and stone the fruit. Cut the pulp into wedges. Mix the quark, sugar, lemon juice, eggs, pudding powder and semolina to a smooth mass. Stir in 1 tablespoon of cookie crumbs. Spread half of the mixture on the crumble base. Spread the apricot wedges on top except for a few columns to decorate.Put the rest of the mixture on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Loosen the edge of the cake with a knife, leave to cool on a wire rack for about 2 hours. Garnish with mint leaves, retained apricot wedges and amaretti. Sprinkle with 2 tablespoons of crumb mixture
With 16 pieces:
Wait approx. 2 hours
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 10 g protein
  • 12 g fat
  • 28 g carbohydrates


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