John Myers
Quark Apricot Cake
The perfect quark apricot cake recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 125 g Cold butter
- 90 g Sugar white
- 1 Egg
- 500 g Lowfat quark
- 200 g Cream
- 100 g Sugar white
- 4 Eggs
- 1 packet Lemon peel
- 1 packet Vanilla pudding
- 500 g Apricot fresh
- Make a shortcrust pastry from flour, sugar, butter and egg. Shape the dough into a ball, wrap it in foil and place in the fridge for about 30 minutes.
- In a mixing bowl, beat the quark, cream and sugar until creamy. Add the eggs and stir in well. Add the vanilla pudding and lemon zest and stir in.
- Cut the apricots in half and remove the stone.
- Roll out the dough in the prepared springform pan and pull up one edge. Spread the quark mixture on the dough. Finally, place the apricot halves on the curd mixture with the curvature facing up.
- Place the cake in the oven preheated to 200 degrees (convection) and bake for about 45 minutes. Take the cake out of the oven, let it cool down for 20 minutes, remove the springform pan and let it cool down.
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