Rena's Apricot Quark Cake

Ingredients for 1 servings:

• 2 eggs
• 60 g sugar
• 1 pt. flavoring, (Citro-Back)
• 70 g flour
• 1 tsp baking powder
• 2 tbsp water
• 1 pack of Gelatin – Fix (2 sachets)
• 1 gr. can/n apricot(s)
• 30 g sugar
• 1 pkt. pudding powder, vanilla flavor
• 400 ml whipped cream or Cremefine
• 250 g cream cheese
• 250 g yogurt, vanilla flavor
• 2 packs of gelatine – fix (3-4 sachets)
• 2 limes
• 100 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 45 minutes

Sponge cake: Beat the eggs, water, sugar, and Citro-Back in a food processor for about 8 minutes until thick and foamy. Then combine the flour and baking powder and fold in. Pour the batter into a 26 cm diameter springform pan lined with baking paper. Bake in a preheated oven for about 20-30 minutes (electric oven: 180°C, gas mark 2, fan oven: 160°C). Allow the base to cool completely. Apricot cream: Purée the apricots with the juice and 30g of sugar. Pour 400ml of the purée into a saucepan. Mix 100ml of the purée with the custard powder. Bring the apricot purée to a boil, then stir in the vanilla pudding and apricot purée mixture and bring back to a boil. Stir the two sachets of Gelatin Fix into the apricot vanilla pudding, which has cooled to room temperature. CREAM: Whip the cream or Cremefine until stiff and chill. Wash the limes and zest (only the green part!). Mix the cream cheese, vanilla yogurt, lime zest, and sugar. Stir the Gelatin Fix into the yogurt-quark-lime cream. Set aside and wait. As soon as it begins to set, fold in the cream. Place a cake ring around the cake base. Pour in the cream cheese. Mix the apricot cream thoroughly again and pour it onto the cream. Using a fork, swirl it through in a spiral. Then chill the cake in the refrigerator for at least two hours. I also cut thin slices of zest from the limes and placed them on top of the cake. The cake tastes even better the second day.