Apricot marzipan cake

Ingredients for 1 servings:

• 30 g amaretti biscuits
• 30 g marzipan paste
• 2 tbsp water, hot
• 3 eggs
• 2 pinches of salt
• 40 g sugar
• 60 g flour
• 960 g apricot(s) from the can or fresh
• 110 g powdered sugar
• 125 ml orange juice
• 5 sheets of white gelatin
• 250 g low-fat curd cheese
• 200 g sour cream
• 1 tsp orange zest
• 330 ml whipped cream, 33% fat
• 1 pack of Sahnefest
• 250 g red currants
• 2 tbsp Amaretto

Instructions

Working time approx. 3 hours; Rest time approx. 5 hours; Cooking/baking time approx. 23 minutes; Total time approx. 8 hours 23 minutes

Naked Cake

For the dough, place the biscuits in a freezer bag and crush them finely with a rolling pin. Separate the eggs. Coarsely grate the marzipan and beat it with water, egg yolks, and a pinch of salt using a hand mixer for at least 5 minutes until creamy. Beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and continue beating for 1 minute. Add the beaten egg whites and biscuit crumbs to the egg yolk mixture, sift in the flour, and carefully fold in. Spread the mixture into a 24cm springform pan lined with baking paper. Bake in a preheated oven at 190°C for 18 minutes. Allow to cool in the pan on a wire rack. For the cream and topping, drain the apricots well and pat dry on kitchen paper. Caramelize 50g of icing sugar in a saucepan until golden brown. Deglaze with 100ml of orange juice and cook until the caramel has dissolved again. Place 600g of apricots in the liquid, cover, and simmer over low heat for 5 minutes. Remove the apricots and set the liquid aside. Soak the gelatin in cold water. Mix the quark, sour cream, 50g of icing sugar, and orange zest well. Heat the remaining orange juice, squeeze out the gelatin well, and dissolve it in the water. Stir a little of the quark cream into the gelatin mixture, then stir the gelatin mixture into the remaining quark cream. Chill the cream for a while. As soon as the cream begins to set, whip the cream with the cream stabilizer until stiff. Stir 1/3 of the cream into the cream, then carefully fold in the remaining cream. Strip 125g of the currants from the stalks. Remove the sponge from the tin and halve horizontally. Mix 4 tablespoons of the apricot cooking liquid with the Amaretto and spread evenly over the base with a brush. Place an adjustable cake ring around the bottom layer. Spread 1/3 of the cream over the base, top with apricot halves, and sprinkle with the loosened currants. Spread 1/3 of the cream over the base and place the top layer on top. Cover the top layer with the remaining cream. Cover the cake and chill for at least 5 hours. Cut the remaining apricots into thin wedges. Set aside 3 stalks of the remaining currants and strip the remaining berries. Carefully loosen the cake at the edges and remove the ring. Garnish the cake with apricots and currants and serve dusted with the remaining icing sugar.