Milk slice cake with apricots

Ingredients for 1 servings:

• 150 g butter
• 200 g wholemeal butter biscuits
• some oil
• 300 g apricot(s) from the can, drained
• 15 milk slices
• 600 g whipped cream
• 500 g cream cheese
• 2 sachets of Gelatinefix, 15 g each
• 100 g honey, liquid
• 1 packet of vanilla sugar
• 2 tbsp apricot jam

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 20 minutes

For the base, melt the butter in a saucepan and crumble the biscuits. Mix the crumbs and butter. Brush a cake plate with oil and place a 26cm cake ring on top. Flatten the crumbs into a base and chill for about 30 minutes. For the cream, cut the apricots and 3 Milchschnitte into small cubes. Whisk 400g of the cream until stiff. Whisk the quark until smooth and then gradually add the gelatine. Briefly fold in the cream, then the honey and vanilla sugar. Then carefully fold in the apricots and Milchschnitte cubes. Cut about 10 Milchschnitte crosswise into 6 strips and place them upright on the base, close together, along the inside of the rim of the tin. Spread the cream into the tin and chill the cake for at least 4 hours. Whisk the jam until smooth and whip 200g of the cream until stiff. Using a piping bag, pipe puffs of cream onto the cake and drizzle with the jam. Cut two milk slices and decorate the cake with them. Refrigerate until ready to serve!