Apricot cream cake

Ingredients for 1 servings:

• 1 gr. can/n apricot(s)
• 150 g butter
• 125 g sugar
• 3 eggs
• 150 g flour
• 25 g cornstarch
• 1 tsp, leveled baking powder
• 250 g low-fat curd cheese
• 800 ml whipped cream
• 4 tbsp apricot brandy
• 2 tbsp lemon juice
• 12 sheets of gelatin
• 75 g powdered sugar
• 1 packet of vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 15 minutes

refreshing and not too rich!

Drain the apricots well and dice 6 of them, setting aside 6 more halves for the garnish. Cream the butter and sugar together until the sugar has dissolved. Then gradually beat in the eggs until smooth. Mix the flour, cornstarch, and baking powder together and finally stir in. Finally, fold the apricot cubes into the batter. Pour the batter into a greased and floured springform pan and bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes. Turn the finished base out and let it cool on a wire rack. Then cut it horizontally to create two equally thick layers. For the filling, puree the remaining apricots very finely and mix with the quark and powdered sugar. Soak the gelatine according to the package instructions, squeeze out the excess liquid, and heat it in a saucepan with the apricot brandy until the gelatine has dissolved, but do not bring to a boil! Then stir in some of the apricot quark mixture and return it to the rest of the mixture. Finally, whip 500g of cream until stiff (the remaining 300g will be needed for the decoration!) and fold it into the quark mixture. Place the bottom of the two layers on a cake plate and place a cake ring around it. Spread the quark mixture evenly over it and finish with the second layer. The cake must now be refrigerated for around 3 hours so that the mixture sets. Then whip the remaining cream with vanilla sugar and cream stiffener. Spread this mixture all over the cooled cake and decorate as desired with the remaining cream and the apricot halves that you set aside. Tip: The mixture can of course also be made using powdered gelatin. You will need 2 packets for this.