Apricot and quark cake
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- Serves: 16 persons
- a littlesunflower oil
- 500 glow-fat quark
- 150 gplain greek yoghurt
- 4egg yolks
- 125 gapricot jam
- 60 gwhite flour
- 30 gshelled ground almonds
- 1 tspbourbon vanilla powder
- 4egg whites
- 200 gapricots
Step 1Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Step 2Place the quark, yoghurt, egg yolks, jam, flour, almonds and vanilla in a bowl, beat until smooth using the whisk on a mixer.
Step 3Beat the egg whites until stiff, fold into the quark mixture. Transfer the mixture to the prepared tin.
Step 4Cut the apricots in half, remove the stones, place (cut side up) on the cake mixture.
Step 5Approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool in the tin, cover and chill for approx. 2 hrs. Remove the cake from the tin, cut into squares.