Apricot cream cake

Ingredients for 1 servings:

• 200 g flour
• 1 tsp baking powder
• 80 g powdered sugar
• 1 pinch of salt
• 75 g butter, cold
• 1 egg(s)
• 3 eggs
• 1 pack of pudding powder, cream
• 250 g sour cream
• 250 g curd cheese, 20%
• 200 ml cream
• 100 g sugar
• 1 gr. can/n apricot(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Quickly knead the dough ingredients into a smooth shortcrust pastry, shape into a ball, wrap in cling film, and chill for about 30 minutes. Then roll out the dough and place it in a greased and floured 28 cm springform pan. For the filling, beat the eggs with sugar until frothy, add the cream pudding mix, sour cream, and quark. Whip the cream until stiff peaks form and carefully fold in. Drain the apricots well in a sieve (set aside about 100g for the garnish) and spread over the pastry base. Pour the quark and cream mixture over the top and smooth it down. Bake in the middle rack of a preheated oven at 175°C for 50-60 minutes. Allow the cake to cool in the pan. Carefully remove the cake from the pan, place it on a cake plate, and decorate with the remaining chopped apricots. Extra tip: If desired, whip 200 ml of cream with 1 tablespoon of sugar and 1 pinch of salt until stiff, fill it into a piping bag with a large star nozzle and decorate the cake with it.