Apricot Cream Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 1 teaspoon Baking powder
- 80 g powdered suar
- 1 pinch (s) salt
- 75 g butter, cold
- 1 egg (s)
For the filling:
- 3 egg (s)
- 1 packet pudding powder, cream
- 250 g sour cream
- 250 g quark, 20%
- 200 ml cream
- 100 g suar
- 1 large can apricot (s)
Print Recipe
Pin Recipe Instructions
- Quickly knead the dough ingredients into a smooth shortcrust pastry, shape into a ball, wrap in household foil and refrigerate for approx. 30 minutes. Then roll out the dough and place in a greased and floured springform pan (28 cm).
- For the filling, stir the eggs with sugar until foamy, add the custard powder, sour cream and quark. Whip the cream until stiff and fold in carefully.
- Drain the apricots well in a sieve (set aside about 100g for the garnish) and spread on the dough base. Pour the quark cream mixture over it and smooth it out.
- Bake in the preheated oven at 175 ° C on the middle rack for 50-60 minutes.
- Let the cake cool in the pan. Carefully remove from the mold, place on a cake plate and decorate with the remaining, finely chopped apricots.
- Extra tip:
- Whip 200 ml of cream with 1 tablespoon of sugar and 1 pinch of salt until stiff, fill a piping bag with a large star nozzle and decorate the cake with it.
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