John Myers
Apricot Quark Cake
The perfect apricot quark cake recipe with a picture and simple step-by-step instructions.
- 200 g Wheat flour
- 40 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg size M.
- 100 g Butter or margarine
- 480 g Apricot halves – can
- 250 g Lowfat quark
- 50 g Sugar
- 1 packet Vanilla sugar
- 1 packet Grated lemon peel
- 2 Eggs size M.
- 50 g Ground almonds
- 20 g Food starch
- Apricot jam
- 1 go. El Apricot jam
- 1 tsp Water
- Preheat the oven to 200 °. Hot air at 180 °
- For the dough, put the flour in a mixing bowl. Add sugar, vanilla sugar, egg, salt and butter. Work through well with the mixer with dough hook. Then knead into a smooth dough on a floured work surface. If it sticks, wrap it in plastic wrap and refrigerate for a while.
- Grease a springform pan (26 cm) and roll out two thirds of the dough on the bottom of the springform pan. Place the edge of the springform pan around it. Prick the pastry base several times with a fork. Pre-bake in the preheated oven for about 12 minutes.
- Then place the pan on a kitchen rack and let it cool down a little. Turn the oven down by approx. 20 °.
- Shape the remaining dough into a roll. Place them as an edge on the pre-baked base and press down so that an approx. 3 cm high edge is created.
- For the topping, drain the apricot halves well in a colander. Mix the quark with the vanilla sugar, sugar, lemon zest, eggs, almonds and cornstarch. Pour the quark mixture onto the kneading dough and smooth it out.
- Place the apricot halves in a wreath on the curd mixture with the curvature facing down. Put some jam in the curves. Then put the form back on a wire rack in the hot oven and finish baking in about 50 minutes. Place on a kitchen rack.
- For apricoting, strain the jam through a sieve, bring to the boil with water in a small saucepan while stirring and brush the hot cake with it immediately.
- Let the cake cool down and remove it from the mold.
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