Light apricot quark cake

Ingredients for 1 servings:

• 125 g butter or margarine, semi-skimmed margarine is also possible…
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 250 g flour (wheat flour)
• ½ pack of baking powder
• 125 ml milk
• 500 g quark (low-fat quark)
• 100 g sugar
• 1 pack of cream stiffener or instant gelatin
• 1 can apricot(s) , (820 g filling quantity)
• 1 pack of cake glaze, clear

Instructions

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

also tastes delicious with peaches or cherries

First, for the dough, cream the butter/margarine, sugar, and vanilla sugar with a mixer until light and fluffy, then add the eggs one at a time, continuing to beat for about 1 minute each. Then briefly stir in the flour, baking powder, and milk. Pour into a springform pan and bake in a preheated oven at about 175 degrees Celsius for about 30-35 minutes. Then remove from the pan and let cool. In the meantime, drain the apricots, reserving the juice. For the quark cream, beat the low-fat quark with the sugar and cream stiffener/instant gelatin until creamy. Place a cake ring around the cooled sponge base. Spread the drained apricots evenly on top and cover with the quark cream. If desired, reserve some of the cream for decoration. Measure out 250 ml of the collected juice (top up with fruit juice/water if necessary). Use the cake glaze powder to make a glaze and spread it over the quark cream. Then let the cake set in the refrigerator for about 1 hour, then decorate with the remaining custard and/or whipped cream. TIP: It also tastes delicious with peaches or cherries. However, I add the cherries directly to the batter before baking and replace 25 g of flour with cocoa powder.