Coffee plucked cake with apricots

For 12 pieces
  • 200 g Butter
  • 250 g flour
  • 225 g Sugar
  • 2 packet vanillin sugar
  • 1 EL Cocoa powder
  • 4 Eggs (size M)
  • salt
  • 250 g Apricots
  • 2 TL Espresso powder (instant)
  • 750 g low-fat quark
  • 1 packet pudding powder ' Vanilla flavor '
  • cling film
  • flour
  • Apricot wedges
105 minutes
100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet of vanilla sugar, cocoa, 1 egg and 1 pinchKnead the salt with the dough hook of the hand mixer. Work quickly with your hands into a smooth dough. Wrap in cling film and refrigerate for about 30 minutes. Put 50 g of batter aside. Roll out the remaining dough on a floured work surface into a circle (approx. 34 cm Ø). Line the springform pan (26 cm Ø) with it. Pull the dough up about 4 cm at the edge. Prick the bottom several times with a fork. Refrigerate. Wash, halve and stone the apricots. Dissolve espresso powder in 2 tablespoons of warm water. Beat 100 g butter, 150 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until frothy. Separate 3 eggs. Stir egg yolks one after the other into the fat and sugar mixture. Stir in the quark, pudding powder and espresso. Beat the egg white and a pinch of salt until stiff and fold in. Stir in the apricots. Put the quark mixture in the springform pan and smooth it out. Roll out the rest of the dough, pluck it into pieces and place on the cheesecake. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Let cool in the tin on a rack. Decorate the cake with apricot wedges
Wait approx. 30 minutes
1 piece approx.:
  • 370 kcal
  • 1560 kJ
  • 14 g protein
  • 17 g fat
  • 42 g carbohydrates


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