Apricot Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs, separated
• 3 tbsp sugar
• 3 tbsp water, hot
• 100 g flour
• 10 biscuits (Amarettini), crumbled
• 500 g mascarpone
• 500 g quark (low-fat quark)
• 2 tbsp sugar
• 2 tbsp Amaretto
• 1 can/n apricot(s)
• 1 cup of cream
• 12 biscuits (Amarettini)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

wonderfully creamy

For the sponge cake, beat the egg yolks with sugar and water until thick and creamy. Sift the flour into the cake and sprinkle the amaretti crumbs over the top. Beat the egg whites until stiff, then add them to the cake and carefully fold everything in. Spread the batter into a springform pan lined with baking paper and bake at 175°C for about 20 minutes. Once the sponge cake has cooled completely, loosen it from the side of the pan with a knife and turn it out onto a wire rack. Remove the baking paper and allow to cool completely. Then cut it in half horizontally. For the cream, beat the mascarpone with the quark, sugar and amaretto until smooth. Drain the apricots and set aside 13 halves. Dice the rest and fold into the cream. Spread the cream on the bottom sponge cake and put the lid on. Press down gently. Make a flower out of 7 apricots in the middle of the cake. Distribute the rest evenly around the edge. Place one amaretti biscuit between each apricot at the edge, then place the remaining biscuits over the apricots, ensuring they perfectly connect the apricots at the edge and those in the center. Then whip the cream until stiff peaks form and fill the remaining space with whipped cream. If the cake is going to be left out of the fridge for a while, brush the apricots with a little apricot jam or cake glaze to prevent them from drying out or browning. If you like, you can also drench the layers with a little Amaretto – delicious!