Quark cake with apricots

Ingredients for 1 servings:

• 4 eggs, size M
• 250 g low-fat curd cheese
• 200 g whipped cream
• 150 g crème fraîche
• 2 bags of vanilla sugar
• 2 bags of vanilla pudding powder for cooking
• 8 tbsp sugar
• 6 tbsp soft wheat semolina
• 1 small can/s apricot(s), halved fruits

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 5 minutes

simple, variable, for a 26 cm springform pan

Preheat the oven to 140°C (fan assisted). Line a 26cm springform pan with baking paper. Drain the apricots in a sieve. Separate the eggs. Beat the egg whites until stiff peaks, then refrigerate. In a mixing bowl, beat the egg yolks, quark, crème fraîche, cream, sugar, vanilla sugar, custard powder, and semolina with an electric mixer for 3-5 minutes. Fold in the egg whites. Pour the batter into the springform pan and arrange the apricot halves on top, curved side up. Place the pan on a rack in the lower third of the preheated oven and bake the cake for 90 minutes. Turn off the oven and leave the door slightly open to cool for 15 minutes. Then remove from the oven, remove the tin ring, and allow the cake to cool completely. Tips: If desired, you can also use other well-drained canned fruit. Fresh fruit, such as plums, also works well. I had 150g of crème fraîche left over, but you can also use the whole tub (200g). You can also use 50g less quark.