Apricot cheese cake

For 14 pieces
  • 3 bars (100 g each) dark chocolate
  • 1 (100 g) Bar of whole milk chocolate
  • 25 g coconut fat
  • 150 g Cornflakes
  • 12 sheet gelatine
  • 1 jar (s) (850 ml / 500 g dept.) Apricots
  • 1 untreated lemon
  • 200 g Whipped cream
  • 1 kg Cream quark (40% fat)
  • 150 g Sugar
  • 2 packet Vanillin sugar
  • 1 TL Cocoa for dusting
  • Oil
  • baking paper
45 minutes
Roughly chop the chocolate and melt it together with the coconut oil in a warm water bath. Mix the liquid chocolate and corn flakes well. Brush a coated springform pan (26 cm Ø) with oil and put a good 2/3 of the chocolate cornflakes into the mold as a base. Chill the mold for about 30 minutes. Spread the rest of the chocolate cornflakes on a large sheet of baking paper and let set as well. Soak the gelatine in cold water. Drain the apricots well on a colander. Wash the lemon with hot water, pat dry and finely rub the peel. Squeeze the lemon. Whip the cream until stiff and chill. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Squeeze out the gelatine, dissolve it and mix with 2 tablespoons of quark cream. Stir the gelatin mixture into the rest of the cream and fold in the cream. Approx. Pour 1/3 of the cheese cream on the crossi base and cover with apricots. Put the rest of the quark cream on top and spread it in a slightly wavy manner. Chill the cake for at least 4 hours, preferably overnight. Loosen the cake from the springform pan with a long knife (if necessary, hold the pan SHORTLY over a saucepan with hot water for better loosening). Lift the cake onto a cake plate and cut it into pieces with a long knife (dipped in hot water). Decorate the cake with chocolate crossis and dust with cocoa. You can also spread chocolate crossis on the soft cream cheese so that they lie firmly on the cake. Then the cake is more difficult to cut
With 16 pieces:
Waiting time approx. 4 1 / 2 hours
1 piece approx:
  • 380 kcal
  • 1590 kJ
  • 10 g protein
  • 20 g fat
  • 38 g carbohydrates


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