Mascarpone apricot cake

Ingredients for 1 servings:

• 1 egg(s)
• 50 g butter
• 40 g rice syrup
• 2 tbsp milk
• 60 g flour
• 1 pinch of baking powder
• 250 g mascarpone
• 250 g low-fat curd cheese
• 120 g glucose (more or less as desired)
• 7 small apricots, fresh
• some bourbon vanilla sugar
• 150 ml cream
• 2 tbsp almonds, chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Low in fructose

Preheat the oven to 180°C. Separate the egg. Beat the egg whites until stiff and chill. Beat the egg yolks, butter, rice syrup, and milk until frothy. Sift in the flour and baking powder and fold in. Fold in the beaten egg whites. Pour the batter into a greased 18cm springform pan lined with baking paper. Bake for about 15 minutes until golden brown. Cut the base in half horizontally and let the base and lid cool separately (this speeds things up). Whisk together the mascarpone, quark, vanilla, and glucose. Cut 5 apricots into small pieces and fold in. Place a cake ring around the base, spread the quark cream on top, and chill for 90 minutes. Remove the cake ring and place the lid on top. Whip the cream until stiff and spread it over the cake (reserve 2 tablespoons for decoration). Then decorate the cake with the remaining cream, 2 apricots, and the almonds, and chill again before serving, if possible. If the fructose content is not important, you can also replace the rice syrup and glucose with table sugar, but you should use less of this as it has a higher sweetening power.