Apricot Quark Sheet Cake

Summary

Ingredients

For the ground:

• 100 g butter
• 100 g suar
• 1 pinch (s) salt
• 2 egg (s)
• 300 g wheat flour
• 2 teaspoons, leveled baking powder

For covering:

• 1 can apricot (s), 480 g drained weight
• 75 g biscuit (s), (Amarettini)
• 50 g almond (s), round
• 1 kg low-fat quark
• 2 egg (s)
• 150 grams sugar
• 3 tablespoon lemon juice
• 1 packet lemon zest, grated, alternatively grated zest - 2 lemons
• 2 packs sauce powder, (vanilla flavor), for cooking
• 500 ml whipped cream

Also:

• 2 tablespoon apricot jam, preferably without pieces
• 50 g flaked almonds

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Instructions

1. Mix the ingredients for the base with the whisk of the hand mixer in the specified order and press them firmly on the base of a baking sheet (lined with baking paper, greased, outside of the baking frame!) Prick several times with a fork.
2. For the topping, drain the apricots in a colander.
3. Put the amarettini in a freezer bag and crush into small crumbs with a rolling pin. Mix the crumbs with the ground almonds and spread on the bottom.
4. Mix the remaining ingredients for the topping and spread on the crumbly layer. Spread the apricots on top with the curvature facing up and bake the cake at 180-190 ° C (top / bottom heat, preheated) for 45-50 minutes.
5. After baking, spread the jam immediately and sprinkle with the flaked almonds. Let cool down.