Apricot cheesecake from the sheet

For 24 pieces
  • 3 Can (s) (425 ml each) apricots
  • 10 eggs (size M)
  • 1 pinch salt
  • 250 g sugar
  • 1.5 kg Lean quark
  • 500 g Mascarpone
  • pulp of 1 vanilla pod
  • 2 packet pudding powder ' Vanilla flavor '
  • fat and breadcrumbs
  • 25 g Almond flakes
  • 100 g Apricot jam
  • 1-2 EL Icing sugar
105 minutes
light
1 .
Drain the apricots well. Mix the eggs, salt and sugar with the whisk of the hand mixer. Whip on the highest setting for about 15 minutes until thick and creamy. Mix the quark, mascarpone and vanilla pulp. Stir into the egg mixture. Sift the pudding powder on top and stir in. Spread the quark mixture into a well-greased drip pan in the oven (approx. 32 x 39 cm, approx. 3 cm deep) sprinkled with breadcrumbs. Carefully put the apricots in. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-60 minutes. Toast the almond flakes in a pan until golden yellow. Take out the cake and let it cool down.Heat the jam, strain through a fine sieve. Brush the apricots
2.
with it. Let the cake cool down. Dust with powdered sugar and sprinkle with flaked almonds
3.
Wait approx. 2 hours
1 piece approx.:
  • 270 kcal
  • 1130 kJ
  • 13 g protein
  • 12 g fat
  • 25 g carbohydrates

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