Apricot cake
Our great apricot cake with quark filling is really impressive. The delicate sponge cake bases go perfectly with the fine cream with Greek yogurt.
INGREDIENTS
FOR THE SPONGE CAKE
50 g butter
4 eggs (size M)
200 g sugar
5 tbsp hot water
1 tsp lemon zest
1 tsp vanilla extract
120 g wheat flour (type 405)
40 g cornstarch
1 tsp baking powder
FOR THE FILLING
10 sheets of gelatine
500 g cream
450 g natural Greek yoghurt
250 g quark (20% fat)
85 g sugar
1 tsp vanilla extract
200 g apricot jam
FOR THE TOPPING
1 can of apricot halves (drained weight: 480 g)
1 can of apricot halves (drained weight: 135 g)
1 pack of light cake glaze
2 tbsp sugar
150 ml water
FOR THE DECORATION
200 g cream
30 g chopped pistachios
PREPARATION
1st step
For the sponge cake, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. Slowly melt the butter in a pan, then allow to cool completely.
2nd step
Separate the eggs. Beat the egg whites with the mixer, slowly adding 100 g of the sugar while stirring. Also add hot water while beating.
3rd step
Beat the egg yolks with the remaining sugar until frothy, add the lemon zest and vanilla extract. Mix the flour with the starch and baking powder and sift into the egg yolks. Mix everything together well.
4th step
Fold in the beaten egg whites with a dough scraper. Mix the liquid butter (from step 1) with a little sponge mixture, then fold it all into the sponge mixture. Pour into the prepared tin, smooth out and bake in the preheated oven for about 30 minutes.
