Apricot and passion fruit cake

Ingredients for 1 servings:

• 2 cake bases (sponge cakes, 24-26cm diameter)
• 250 g quark, low-fat
• 400 g whipped cream
• 125 ml passion fruit juice
• 70 g powdered sugar
• 5 sheets of gelatin
• 150 ml apricot juice
• 100 ml milk
• 20 g pudding powder, vanilla flavor
• 40 g sugar
• 1 small can of apricots
• 200 g almonds, sliced
• 80 g apricot jam
• 30 ml milk
• 2 tbsp sugar
• 250 ml Cremefine (alternatively cream)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 15 minutes

a fruity cheese and cream cake

I’m not going to write a sponge cake recipe here, as I prefer the one by Käferblau from the Chefkoch series. This recipe makes about 2-3 cake layers. First, roast the almonds in a pan or on a baking tray in the oven over medium heat until golden brown. Drain the apricots in a sieve and chop them up. Make a pudding from 150ml of the drained juice, 100ml of 40g sugar, and 20g vanilla pudding powder. To make this, stir the powder and sugar into a little of the milk. Bring the remaining milk and juice to a boil, stir in the powder-milk mixture, bring back to a boil while stirring, and then spread it on the bottom cake layer. If it’s a flat layer, use a cake ring now. Spread the chopped apricots evenly over the pudding. For the cream, soak 5 sheets of gelatine in cold water. Pour half of the passion fruit juice into a bain-marie and dissolve the soaked and squeezed gelatin over medium heat. Combine the quark with the remaining juice and the powdered sugar. Stir some of this into the dissolved gelatin to balance the heat. Quickly add the mixture to the quark mixture and mix well. When the mixture begins to thicken, whip the cold cream until stiff peaks form (add a little more sugar at the end if necessary) and carefully fold it into the cream using a spatula. Pile half onto the bottom layer over the apricots, smooth it out, and place the second layer on top. Briefly heat the apricot jam in the microwave to make it easier to spread and coat the top layer with it. Spread the rest of the cream over the base. Cover and refrigerate for a few hours, or overnight, until it sets. Using a knife or spatula, loosen the cake ring. Whip the Cremefine with 30ml milk and 2 tablespoons of sugar until stiff. Spread about half of it on the edge and on top. Sprinkle the toasted almonds all around the cream. Decorate the top with the remaining Cremefine and, if desired, some colorful sprinkles, almonds, brittle, or other toppings.