Sheet cake made from apricot batter with quark cream
- 1 can (s) (850 ml) apricots
- 250 g Sugar
- 250 g soft butter or margarine
- 1 pinch salt
- 5 Eggs (size M)
- 400 g flour
- 1 packet Baking powder
- 500 g Lean quark
- 50 g Marzipan raw mass
- 10 g Icing sugar
- some droplets of green and yellow food coloring
- 1 Tube of chocolate font
- Zest of 1 untreated lemon
- 250 g Whipped cream
- 2 packet Vanillin sugar
- 20 g ground pistachio kernels
- 10 (75 g) Chocolate Bons
- fat and flour
75 minutes
light
- 1.
- Drain the apricots. Mix sugar, fat and salt with the whisk of the hand mixer for about 10 minutes until creamy. Cut the apricots into cubes. Stir in eggs one at a time. Mix 200 g flour and baking powder and stir into the fat and sugar mixture. Stir in 250 g quark, then add 200 g flour and stir in. Fold in the apricots. Grease the oven's drip pan (32 x 38 cm) and sprinkle with flour. Fill in the dough and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Allow to cool in the mold. In the meantime, knead the marzipan and powdered sugar. Color one half with yellow and the other half with green food coloring. Knead both well and roll out thinly. Cut out small bunnies (2.5 - 3 cm Ø). Heat the chocolate writing in warm water for about 3 minutes. Decorate bunnies with it. Mix 250 g quark and lemon zest. Whip the cream until stiff, pour in the vanilla sugar. Fold 150 g of cream under the quark. Spread the cream on the floor. Fill the remaining cream in a piping bag with a perforated nozzle. Cut the cake into 24 pieces. Squirt small cream nests on the slices. Sprinkle the nests with pistachios and place the chocolate tokens and bunnies in them
- 2.
- Wait approx. 1 hour. Approx. 1210 kJ / 290 kcal per cut. E 7 g / F 16 g / KH 31 g
1 cut approx:
- 290 kcal
- 1210 kJ
- 7 g protein
- 16 g fat
- 31 g carbohydrates
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