Apricot Espresso Cake

Ingredients for 1 servings:

• 65 g sugar
• 4 m.-sized eggs
• 3 tsp sweetener
• 100 g flour
• 2 tsp baking powder
• 250 g low-fat curd cheese
• 200 g light cream cheese
• 4 sheets of gelatin
• 400 g apricot(s), finely chopped
• 1 cup of espresso
• 35 g sugar
• 3 tsp sweetener
• 2 biscuits (butter biscuits)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW’ler cake for 3 PP per piece for 12 pieces

For the base: Beat the eggs with sugar and sweetener until frothy (approx. 10 min.). Mix the flour with the baking powder and carefully fold it into the egg mixture with a whisk. Pour the batter into a 26cm springform pan lined with baking paper and bake at 160°C for 30 min. Then let it cool. For the cream, soften the gelatin. Mix the quark with the cream cheese, sweetener and sugar. Dissolve the gelatin and stir it into the cream, balancing the temperature. Fold in the apricots. Soak the base with the espresso. Transfer the base to a cake plate with a cake ring, spread the cream on it, and crumble the butter biscuits in your hands and sprinkle them on top. Now chill the cake for at least 4 hours! The cake has a total of 36 PP, so with 12 slices that’s a mere 3 PP per slice!!!