Apricot ricotta cake

For 20 pieces
  • 500 g ricotta cheese
  • 1 kg Lean quark
  • 340 g Amarettini (Italian almond biscuits)
  • 200 g Butter
  • 1 can (s) (425 ml) apricots
  • 150 g Sugar
  • 2 packet Vanillin sugar
  • 2 packet (30 g each) instant gelatine
  • 250 g whipped cream
30 minutes
easy
1.
Take the ricotta and quark out of the refrigerator so that they reach room temperature. Finely crumble 300 amarettini. Melt the butter and mix it with the breadcrumbs. Press the crumb mixture onto a deep, small baking sheet ('plum cake sheet'; 26 x 39 cm) to form a base. Refrigerate. Drain the apricots, catching the juice. Measure out 200 ml of juice. Mix the ricotta, low-fat quark, sugar, 1 packet of vanilla sugar and juice together. Stir in the gelatine immediately. Quickly smooth out the ricotta mixture on the crumbs. Spread the apricot halves on top and chill for about 2 hours. Whip the cream until stiff, sprinkling in 1 packet of vanilla sugar. Fill into a piping bag with a star nozzle and spray tuffs onto the cake. Place 20 g of amarettini on the tuffs. Crumble 20 g amarettini and sprinkle on the cake
2.
Wait 3 hours. Photo: Först, Food & Foto, Hamburg
1 piece approx:
  • 320 kcal
  • 1340 kJ
  • 11 g protein
  • 16 g fat
  • 31 g carbohydrates

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