Apricot Cream Cake

Summary

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)

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Instructions

1. 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).
2. 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.
3. 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.
4. Bake in the preheated oven at 175 ° C on the middle rack for 50-60 minutes.
5. 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.
6. Extra tip:
7. 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.