Nut-Apricot-Cream Cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 40 g flour
• 1 tsp baking powder
• 100 g hazelnuts, ground
• 12 sheets of gelatin
• 475 g apricot(s) , can
• 500 g low-fat curd cheese
• 40 ml milk
• 100 g white chocolate
• 400 ml cream
• 70 g sugar
• 2 tbsp hazelnuts, ground
• n. B. Chocolate decoration, white chocolate and vanilla chips, for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

So refreshing yet creamy, for 12 pieces

Preheat the oven to 180°C (160°C fan-assisted). Beat the eggs with the sugar until white and foamy. Mix the flour, baking powder, and hazelnuts together and quickly fold into the egg mixture. Spread the mixture into a greased springform pan (26cm diameter) and bake for about 30 minutes. Soak the gelatine. Puree the apricots with the quark and stir in the milk. Chop and melt the chocolate. Squeeze out the gelatine and dissolve it in the warm chocolate, then fold it into the quark mixture. Once the quark mixture has set, whip the cream with 60g of sugar until stiff and fold in. Halve the sponge cake horizontally and place a cake ring around the base, leaving a little space (about 0.5cm) between the layers. Pour in half of the cream and smooth it down. Place the second layer on top and spread half of the remaining cream on top. Fill a piping bag with the remaining cream and pipe small rosettes onto the cake. Chill for about 3 hours. Mix the nuts with 10g of sugar and sprinkle over the cake. Remove the ring and decorate with vanilla and chocolate shavings, if desired.