Strawberry-apricot cake

Ingredients for 1 servings:

• 65 g flour
• 25 g sugar
• 1 egg yolk
• 2 tsp water
• 20 g butter
• 1 pinch of baking powder
• 1 large egg(s)
• 1 tbsp water
• 1 pinch of salt
• 40 g sugar
• 20 g flour
• 15 g cornstarch
• ¼ tsp baking powder
• Lemon flavor
• 300 g low-fat curd cheese
• 65 g sugar
• 5 sheets of gelatin
• 2 tbsp lemon juice, fresh
• 1 can apricot(s), drained
• 50 g strawberry jam
• 250 g strawberries
• 100 g whipped cream
• 8 g vanilla sugar, homemade
• e.g. pistachios

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 45 minutes

with light quark cream, airy sponge cake and crispy shortcrust pastry

Knead the dough ingredients into a shortcrust pastry. Roll out onto baking paper to a diameter of 18 cm. Prick several times with a fork and chill for 15 minutes. Bake for about 10 minutes at 150°C fan oven, then let cool. Separate the egg. Beat the egg whites with water and salt until stiff, gradually adding the sugar. Briefly stir in the egg yolks with the lemon flavoring on the lowest setting. Sift the flour, cornstarch, and baking powder over the mixture and fold in. Spread the mixture into an 18 cm springform pan lined with baking paper and bake at 150°C fan oven for about 20 minutes. Let cool and then divide once. Spread the jam over the shortcrust pastry base, cover with a sponge cake base, and place in a cake ring. For the cream, puree 250 g apricots. Soak the gelatine and dissolve it in the lemon juice according to the package instructions. Mix the quark with sugar and apricot puree. Stir 2 tablespoons of this into the dissolved gelatin and then stir into the quark cream. Let the mixture set in the refrigerator, stirring occasionally. Finely dice 100g of strawberries and 100g of apricots. Spread some of the cream on the sponge cake. Arrange the strawberry cubes on top, then the apricot pieces, and cover with almost all of the cream. Place the second sponge cake on top and spread with the remaining cream. Refrigerate the cake for about 4 hours. Remove the cake ring. Whip the cream with vanilla sugar until stiff peaks form and garnish the cake with cream, the remaining strawberries, apricots, and pistachios.