Apricot puff pastry cake

Ingredients for 1 servings:

• 3 slices of puff pastry (approx. 300 g)
• 1 can apricot(s) (drained weight 500 g)
• some flour
• some butter
• 50 g almond(s), ground
• 1 packet of pudding powder (vanilla)
• 100 g sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 2 eggs
• 100 g quark
• 100 g cream
• 50 g icing sugar, sifted
• Flour for the work surface
• Fat for the mold
• Flour for the mold
• e.g. cream, whipped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Defrost the puff pastry according to the package instructions. Drain the apricots. Roll out the puff pastry sheets side by side on a floured surface into a circle approximately 35 cm in diameter. Place in a lightly greased and floured quiche dish. Prick the base several times with a fork and sprinkle with almonds. Place the apricots, curved side up, on the base. Mix together the custard powder, sugar, salt, cinnamon, and eggs. Then add the quark and cream. Spread the resulting glaze over the apricots. Bake the cake on the floor of a preheated oven (electric oven: 200°C, gas mark 4, fan oven: 180°C) for about 15 minutes. Then place the dish on the middle rack and bake for another 20 minutes in the oven with the temperature turned down (electric oven: 180°C, gas mark 3, fan oven: 160°C). Remove the cake from the oven and let it cool on a wire rack. Then remove it from the pan and place it on a cake plate. Dust with sifted powdered sugar and serve with whipped cream, if desired.