Summary

Ingredients

For the dough:

• 200 g mararine
• 100 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 3 tablespoon milk
• 300 grams flour
• 1 baking powder
• 2 large cans apricot (s)
• Fat, for the tin

For covering:

• 500 g low-fat quark
• 200 g cream quark
• 150 grams sugar
• 1 packet vanilla sugar
• 200 g crème fraîche
• 3 egg (s)
• 1 packet custard powder, vanilla

For the cast:

• 100 g butter
• 100 g suar
• 200 g desiccated coconut

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Instructions

1. Drain the apricots in a colander. Mix the margarine, sugar and vanilla sugar until frothy. Add eggs and milk and finally stir in the flour mixed with baking powder. Spread the dough on a greased baking sheet and spread the apricots on it.
2. Mix the quark, sugar and vanilla sugar, stir in the crème fraîche, eggs and vanilla pudding powder and spread over the apricots. Melt the butter, add sugar and finally fold in the desiccated coconut. Let the mixture cool down and pour it onto the quark mixture.
3. Bake the cake at approx. 180 ° C for approx. 60 minutes. When the coconut flakes start to brown, cover the cake with aluminum foil until the end of the baking time.