John Myers
Apricot and Cheese Slices with Hazelnut Brittle
The perfect apricot and cheese slices with hazelnut brittle recipe with a picture and simple step-by-step instructions.
- 650 gr Flour
- 450 gr Butter, soft
- 425 gr Sugar
- 2 Cans Apricots a 850 ml
- 1 kg Lowfat quark
- 500 gr Sour cream
- 1 packet Vanilla sugar
- 2 packet Vanilla custard powder, for cooking
- 1 Lemon
- 7 Eggs
- 100 gr Hazelnut brittle
- Knead the flour, 375 grams of butter and 175 grams of sugar to make crumbles and chill. Drain the apricots. Mix 75 g butter and 250 g sugar until creamy. Gradually stir in the quark, sour cream, vanilla sugar, custard powder and lemon juice. Mix in the eggs one by one.
- Spread half of the crumble thinly on the bottom of the greased drip pan of the oven and press firmly. Put half of the quark mixture on top and smooth it out. Spread the apricot halves on top, then pour the remaining quark mixture on top. Knead the hazelnut brittle under the remaining crumble and spread over the cheese mixture
- Bake in a preheated oven at 175 degrees top / bottom heat for approx. 50 minutes. Remove the cake and let it cool down.
- Tip 4: if you don’t have a drip pan from the oven (like we do), you can do everything exactly the same on a baking sheet. Build a “wall” on each side of aluminum paper to protect against overflowing. Actually works !!!
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