Minion cream and apricot cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, warm
• 140 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 80 g flour
• 80 g cornstarch
• 2 tsp baking powder
• 200 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 250 g quark
• 2 tbsp sugar
• 1 pack of cake glaze, clear
• 2 tbsp apricot jam
• 1 tbsp sugar
• 250 ml water
• Sugar writing, black and silver or grey, e.g. from Ruf
• Food coloring, yellow, e.g. from Dr. Oetker
• 1 can apricot(s) or apricot jam

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

without fondant

Beat the first 5 ingredients with a hand mixer on high for 5 minutes. Then sift the flour, cornstarch, and baking powder, mix, add, and continue stirring for 1 minute. Bake the batter in a 26cm springform pan at 180°C for 15-20 minutes. Check with a toothpick whether the cake is cooked through. Whip the whipped cream with the vanilla sugar and cream stiffener. Mix the quark with 1-2 tablespoons of sugar and fold in the cream. Once the cake has cooled, open the springform pan, place a strip of baking paper around the cake, and close the springform pan again. The baking paper should be about 2 cm higher than the springform pan. Then remove the apricots from the can, let the liquid drain off, finely chop the apricots, and spread them on the cake base. Save some of the cream for later, spread the rest over the apricots, and let it set slightly in the refrigerator. You can also use jam instead of the apricots. Fill the cake glaze, 1-2 tablespoons of apricot jam, and sugar with water to 250 ml and bring to a boil. Then stir in a little yellow food coloring. Depending on the food coloring, you can follow the dosage instructions for 250 ml. Immediately spread the glaze over the cake from the center outwards and let it cool. Then you can remove the rim of the springform pan and start drawing the face. First the silver glasses; for this, I lightly pressed an upside-down cup onto the glaze and traced the imprint. Then, using the cake cream, spread the whites of the eyes from the center of the circles to the edge of the glasses using an upside-down teaspoon. Paint on the remaining details using the dark decorative lettering.