Curd cake with apricots

Ingredients for 1 servings:

• 250 g flour
• 150 g butter
• 90 g sugar, fine
• 1 egg(s)
• 1 pinch of salt
• 500 g low-fat quark (cottage cheese),
• 100 g sugar, fine
• 1 packet of vanilla sugar or homemade
• 2 tbsp pudding powder, vanilla flavor
• 4 m.-sized eggs
• 200 ml whipped cream
• 1 tsp lemon(s), grated zest, untreated
• 1 pinch of salt
• 1 gr. can/n apricot(s) (apricots) or fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cheesecake with apricots, very tasty, light, creamy

Sift the flour onto a work surface, sprinkle with salt and sugar, and make a well in the center. Cut the cold butter into small pieces and arrange around the well. Crack the egg and add it to the center. Now chop all the ingredients well with a knife to form small lumps of dough. Then quickly knead with your hands to form a dough, wrap in cling film, and place in the refrigerator for about 30 minutes. Drain the apricots well. Squeeze some of the moisture from the curd cheese in a kitchen towel. Preheat the oven to 170 degrees fan/convection oven. Put the curd cheese, sugar, vanilla sugar, custard powder, salt, 2 egg yolks, 2 whole eggs, and the lemon zest into a mixing bowl and mix everything well with a mixer. Beat 2 egg whites until stiff peaks form, whip the cream until semi-stiff, and lightly stir both ingredients into the curd mixture. Roll out about 2/3 of the dough between cling film and line the base of a 26 cm springform pan, flattening it further with your hand or a small rolling pin if necessary. Shape the remaining dough into an even log, then wrap it around the edge and press it down to a height of about 4 cm. Pour in the curd mixture and arrange the apricots on top, cut-side down. Bake the cake for about 50-60 minutes. If it starts to brown too quickly, reduce the temperature to 160 degrees after about 20-30 minutes. Allow to cool in the pan and serve dusted with icing sugar. Tip: Keep the cake in the fridge – it will keep for up to 2 days. Take it out of the fridge about 15-20 minutes before eating. The cake tastes delicious slightly chilled and also freezes well.