Brisane Apricot Cake with Poppy Seeds and Quark
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter or mararine
- 200 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 200 g flour or spelled flour
- 100 g cornstarch
- 1 packet baking powder
- 70 g poppy seeds, round
- 20 half apricots, fresh or canned
For the filling:
- 250 g quark
- 250 g natural yourt
- 100 g suar
- 1 packet vanilla sugar
- 1 packet custard powder, vanilla or cream
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Beat eggs, butter, sugar and vanilla sugar until frothy. Mix in the flour, baking powder, cornstarch and poppy seeds.
- Grease the baking sheet (32 cm x 28 cm), pour in the dough and smooth out. Spread the apricot halves evenly, with the cut facing up.
- Mix all ingredients for the quark filling and spread on the cake.
- Bake in a preheated oven at 175 ° C for about 45-50 minutes.
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