Apricot-coconut-quark cream cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 ½ tsp, leveled baking powder
• 50 g cornstarch
• 1 can apricot(s)
• 1 pack of cake glaze, clear
• 50 g sugar
• 50 g coconut flakes
• 250 g quark
• 400 ml cream
• 4 sachets of Gelatinefix, 15 g each
• 70 g chocolate drops, whole milk

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 15 minutes

from a springform pan

Preheat the oven to 180 degrees Celsius (top/bottom heat). Drain the apricots. Reserve the juice, which you will need later. For the base, beat the eggs for 1 minute until frothy. Add the sugar and vanilla sugar to the egg foam and mix. Combine the flour and baking powder and add to the mixture. Pour the batter into a springform pan lined with baking paper and bake in the oven for about 25 minutes. (Take the toothpick test: if the tag doesn’t stick to the toothpick, it’s done.) Let the cake base cool. Then cut the base horizontally into 3 pieces. Place a cake ring around the bottom layer. For the filling, cut the apricots into small pieces. Prepare the cake glaze with the sugar and apricot juice according to the package instructions. Stir in the diced apricots. Spread half of the apricot glaze over the bottom layer, leaving a 1 cm border. Refrigerate the base for 10 minutes. For the cream, mix the coconut flakes and quark together. Whip the cream with the gelatin mix until stiff and fold into the coconut quark mixture. Carefully fold in the chocolate chips. Pour 1/3 of this mixture onto the first apricot glaze. Spread the coconut quark cream mixture right up to the edge. Carefully place the second cake layer on top. Spread this with apricot glaze, leaving a 1 cm border free. Return everything to the refrigerator for 10 minutes. Then add the second third of the coconut quark cream mixture. Now place the last layer on top. Spread the remaining cream on top, spreading it around the cake and smoothing it down. The cake should stand in the refrigerator for at least 2 hours before eating.