John Myers
Apricot – Cheese – Cake with Egg Pancake …
The perfect apricot – cheese – cake with egg pancake … recipe with a picture and simple step-by-step instructions.
- 150 g Butter
- 50 g Sugar
- 1 Egg
- 225 g Flour
- 40 g Butter
- 2 Eggs
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 500 g Quark
- 0,5 Lemon fresh
- Zest of half an untreated lemon
- Alternatively
- 1 teaspoon Lemon peel flavor
- 40 g Semolina
- 20 g Food starch
- 1 Teaspoon (level) Baking powder
- 1 Can Apricots
- 250 g Milk
- 1 packet Custard powder
- 3 tablespoon Sugar
- 125 g Butter
- 3 Eggs
- 1 pinch Salt
- Prepare a shortcrust pastry from butter, sugar, egg and flour. Wrap the dough in cling film and place in the refrigerator for about 30 minutes.
- Melt the butter and let it cool down. Mix the eggs, sugar, vanilla sugar and salt together. Squeeze the lemon. Add lemon juice and zest (aroma) and quark to the bowl and stir everything until creamy. Stir in the semolina, cornstarch, baking powder and finally the melted butter.
- Drain the apricots.
- Remove a little from the milk and stir with the custard powder until smooth. Bring the rest of the milk to the boil with the sugar. Add the mixed pudding powder and bring to the boil while stirring. Take off the stove and let cool down a bit.
- Separate eggs. One after the other, stir the butter and the egg yolks into the pudding. Beat egg whites with salt until stiff and fold into the pudding mixture.
- Grease a springform pan (approx. 28 cm diameter). Roll out the dough between cling film. Place in the form and pull up a small edge. Prick the bottom several times with a fork.
- Approx. Put half of the quark mixture on the bottom and smooth it out. Spread the apricot halves on the quark with the curvature facing up. Spread the rest of the quark mixture on top. Carefully spread the egg pecker on top and smooth it out.
- Bake in the oven at 175 degrees for about 45 to 50 minutes. Take out of the oven, let cool down completely (overnight) and remove from the mold.
Facebook Comments