Summary

Ingredients

• 0.5 ½ vanilla pod (s)
• 125 g flour
• 100 g almond (s), round
• 150 g butter
• 75 grams sugar
• 1 pinch (s) salt
• Fat, for the shape

For covering:

• 1 gr.can / s apricot (s), (drained weight: 500g)
• 1 lemon (s), (untreated)
• 750 g quark (low-fat quark)
• 4 egg (s)
• 2 egg yolks
• 200 g whipped cream
• 200 g suar
• 80 g cornstarch
• Powdered sugar, for garnishing

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Instructions

1. Cut the vanilla pod lengthways and scrape out the pulp. Quickly knead the flour, almonds, butter, sugar and salt into a dough. Put the dough in foil and cool for 30 minutes.
2. Grease the form. Preheat the oven to 175 degrees.
3. Roll out 2/3 of the dough on a floured work surface, slightly larger than the shape. Line the mold with dough and pull the dough up to 1 cm below the edge of the baking pan.
4. Drain the apricots in a colander. Rub the zest of the lemon and squeeze the lemon. Mix the quark with the eggs, egg yolks, lemon juice, zest and cream. Mix sugar and starch and stir into the quark mixture.
5. Place half of the apricots on the bottom with the arches facing up. Spread the quark mixture over the apricots on the cake base. The remaining apricots on top. Bake the cake in the oven at 175 degrees for about 40 minutes.
6. In the meantime, roll out the remaining dough, use a pastry wheel to divide into 1 cm wide strips. Place as a grid on the cake, bake the cake for another 30 minutes at 175 degrees. Then dust the cheesecake with powdered sugar.