Apricot cake with quark truffle praline cream

Ingredients for 1 servings:

• 4 eggs
• 6 tbsp water, hot
• 170 g sugar
• 1 packet of vanilla sugar
• 200 g flour
• 1 packet of baking powder
• 500 g low-fat curd cheese
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 tbsp, levelled sugar
• 125 g praline(s), e.g. Tiamo finest truffles Marc de Champagne, light
• 4 tbsp apricot(s), dried
• 1 gr. can/n apricot(s), approx. 800 g
• 1 bar of white chocolate
• 2 tbsp apricot jam
• 6 tsp Prosecco or sparkling wine

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

for a 28 cm springform pan

Grease a 28 cm springform pan and preheat the oven to 180°C fan/convection oven. For the base, separate the eggs and beat the egg whites until stiff peaks form. Add the hot water and sugar to the egg yolks and beat until frothy. Add the flour, vanilla sugar, and baking powder, mix well, and then fold in the egg whites until you have a smooth, thick sponge cake mixture. Pour this into the springform pan and bake at 180°C fan/convection oven for 20-30 minutes. Let it cool in the pan and, once cooled, remove from the pan. Cut the base in half and place the bottom half back into the springform pan. Spread a very thin layer of apricot jam over the base. Drain the canned apricots well and arrange them on the base of the springform pan. Mix the low-fat quark with the sugar and vanilla sugar, whip the cream until stiff peaks form, and add 2/3 of this to the quark. Keep the other third of the cream separate. Cut the dried apricots into small cubes until you have about 4 tablespoons and mix them into the quark mixture. Unwrap the truffles, set some aside for decoration, and finely chop the rest with a kitchen knife. Add them to the quark mixture, mix well, and spread 2/3 of them over the apricots. Place the remaining cake base on top. Sprinkle it lightly with Prosecco or sparkling wine or nectarine, apricot, or peach liqueur using a teaspoon to moisten it. Spread the remaining quark truffle cream on top and remove the springform pan. Cover the sides and top of the cake with the remaining cream. Finally, halve the remaining truffles and arrange them on top of the cake. Using a vegetable grater, grate white chocolate shavings over the cake. Then refrigerate for 1-2 hours. Tip: If you prefer it without the alcohol, simply use the liquid from the canned apricots. Instead of apricots, peaches or fresh nectarines are also suitable