John Myers
Mini Apricot and Cheese Cake with Thermomix
The perfect mini apricot and cheese cake with thermomix recipe with a picture and simple step-by-step instructions.
- 70 g Soft butter or margarine
- 100 g Sugar
- 2 Pc. Eggs
- 250 g Lowfat quark
- 200 g Cream cheese double cream setting
- 45 g Semolina
- 1 tbsp Lemon juice
- 1 tsp Ground lemon peel
- 10 Pc. Apricots
- Mix the butter and sugar in the mixing bowl for 1 minute on level 4 until frothy. Stir in the eggs individually for 30 seconds on speed 4. Stir in all remaining ingredients, except apricots, for 1 minute on speed 5.
- Halve the washed apricots, remove the pits and set aside 7 halves for decoration. Dice the rest and stir in for 5 seconds on level 4 counterclockwise
- Pour the dough into a greased and floured springform pan and cover with the remaining apricot halves. Bake in the preheated oven on the middle rack with 160 degrees fan-assisted or 175 degrees top / bottom heat for about 35 – 40 minutes until golden yellow.
- The cake is also delicious with cherries and raspberries. If you use a normal springform pan with a diameter of 26 cm, the baking time changes to 40 – 45 minutes. The ingredients are simply doubled.
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