Apricot – Quark – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small Can / s apricot (s)
- 100 g butter, or mararine
- 150 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 drops bitter almond flavor
- 3 egg (s)
- 150 g low-fat quark
- 1 tablespoon lemon juice
- 300 grams flour
- 1 packet baking powder
- 15 almond (s), peeled
- Fat, for the shape
- 2 tablespoon apricot jam
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Drain the apricot halves well and cut into small pieces.
- For the dough, stir the butter or margarine with the whisk on the hand mixer, gradually stirring in the sugar, vanilla sugar, salt and flavor. Then add one egg at a time. Stir for about 1/2 minute per egg. Add the quark and lemon juice, then stir in the flour and baking powder and stir in portions. Then fold in the apricot pieces.
- Grease the bundt pan (22cm diameter) and spread the almonds on the bottom. Put the dough on top and smooth it out.
- Bake at 180 ° C (preheated) for about 50 minutes.
- After baking, stir together the jam and water and spread on the toppled cake, let the cake cool down.
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