Apricot cake

Ingredients for 1 servings:

• 140 g butter or margarine, soft
• 140 g sugar
• 3 m.-sized eggs
• 50 g chocolate (dark, min. 82% cocoa content), grated
• 140 g flour
• 2 tsp baking powder
• 1 gr. can/n apricot(s), halved (850 ml), drained
• 250 g quark (low-fat quark)
• 400 g whipped cream
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 3 sheets of white gelatin
• 20 g chocolate shavings for decoration
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with chocolate base

Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix in. Fold in the grated dark chocolate. Mix the flour and baking powder and briefly mix in two portions. Chop the apricots – except for 12 halves for decoration – and carefully fold in. Pour the batter into a well-greased 26 cm springform pan and smooth the surface. Bake in a preheated oven at 160°C fan/convection oven (180°C, gas mark 2) on the middle rack for about 45 minutes. Allow to cool, then carefully place on a cake plate. Now enclose the cake in a cake ring. Soften the gelatine according to the package instructions. Mix the quark with the powdered sugar and vanilla sugar until smooth. Whip the cream until stiff peaks form. Squeeze out the gelatine well, dissolve it in a water bath, and slowly whisk it into the quark. Carefully fold in the cream. Pour the cream onto the pastry base and smooth it out. Decorate with the 12 reserved apricot halves and chocolate shavings. Refrigerate until ready to serve. Tip: The cake can easily be made the day before.