Summary

Ingredients

For the shortcrust pastry:

• 100 g flour
• 1 pinch baking powder
• 1 packet vanilla sugar
• 1 small egg (s)
• 50 g butter, cold

For covering:

• 75 grams sugar
• 2 egg (s)
• 75 g butter, soft
• 200 g cream cheese
• 200 g quark
• 1 packet custard powder, vanilla
• 2 tablespoon flour
• 1 squirt lemon juice
• 1 packet vanilla sugar
• 0.5 can ½ apricot (s)
• Fat, for the shape

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Instructions

1. Knead the ingredients for the shortcrust pastry base and refrigerate for 30 minutes.
2. Grease the springform pan (20 cm) and preheat the oven to 160 degrees.
3. Mix the remaining ingredients, except for the apricots, with the mixer.
4. Spread the shortcrust pastry on the springform pan and pull up 1 cm at the edge.
5. Pour about 1 finger`s width of the filling into the mold, pour the drained apricots on top and pour the rest of the mixture over it.
6. Bake in the preheated oven for approx. 65 minutes, remove from the oven and let cool in the pan.