Apricot cream cake with amarettini

For 16 pieces
  • 100 g Amarettini
  • 3 Eggs (size M)
  • 125 g Sugar
  • 75 g flour
  • 25 g Cornstarch
  • 1 heaped TL baking powder
  • 1 can (s) (425 ml; Section weight 250 g) Apricots
  • 500 g Mascarpone and low-fat quark
  • 2 Parcel Vanillin-Sugar
  • 3 EL Amaretto (almond liqueur)
  • 200 g whipped cream
  • Melissa leaves
  • baking paper
75 minutes
easy
1.
Crumble the amarettini. Separate eggs. Beat the egg whites until stiff, sprinkling in 75 g of sugar. Add the egg yolk and stir in. Mix the flour, starch and baking powder and sift onto the egg mixture. Carefully fold in together with half of the crumbled amarettini. Line a springform pan (26 cm Ø) with baking paper on the bottomPour in the dough and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for about 25 minutes. Let cool on a wire rack. Drain the apricots on a sieve and cut into pieces except for 4 halves. Mix the mascarpone, quark, vanillin sugar, remaining sugar and amaretto with the whisk of the hand mixer. Fold in the apricot pieces. Remove the sponge cake from the mold and cut in half horizontally. Place a cake ring around the bottom. Spread the mascarpone quark mixture on the lower base and smooth it out. Place the second cake base on top and chill for about 1 hour. Take off the cake ring. Whip the cream until stiff and coat the cake all around. Cut the remaining apricot halves into wedges and decorate the cake with them. Sprinkle the remaining amarettini on the edge and center of the cake. Decorate with lemon balm if you like
2.
Wait approx. 2 hours. Photo: Först,
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 8 g ​​protein
  • 19 g fat
  • 25 g carbohydrates

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