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🍰 Aprikosen-Blätterteig-Kuchen

485 kcal · 30 min · 4 servings

Ingredients

• 350 g puff pastry (frozen)
• flour (for the work surface)
• butter (for the pan)
• 400 g apricots (can)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 2 eggs
• 300 g low-fat quark
• 150 g sour cream
• 75 g sugar
• 75 g raspberry jam
• powdered sugar (for dusting)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Let the puff pastry sheets thaw side by side.
3. 3. Lightly dust a work surface with flour.
4. 4. Roll out the puff pastry sheets individually until they are just slightly larger than your tart pan.
5. 5. Line the pan with the pastry, allowing the corners to overhang.
6. 6. Prick the dough several times with a fork.
7. 7. Pre-bake the dough for about 10 minutes.
8. 8. Drain the apricots and reserve 4-5 tablespoons of juice.
9. 9. Whisk the juice with the pudding powder until smooth.
10. 10. Separate the eggs.
11. 11. Beat the egg whites until stiff.
12. 12. Whisk the egg yolks with the quark, sour cream, and sugar until smooth.
13. 13. Stir in the prepared pudding powder.
14. 14. Gently fold in the egg whites.
15. 15. Spread the quark mixture over the puff pastry.
16. 16. Arrange the apricot halves on top.
17. 17. Place half with the cut-side up on the quark mixture.
18. 18. Place the other half with the cut-side down on the quark mixture.
19. 19. Press the apricots slightly into the mixture.
20. 20. Place a small piece of butter into each apricot that is cut-side up.
21. 21. Bake the cake for about 30 minutes.
22. 22. Dust the cake with powdered sugar.
23. 23. Cut it into pieces.
24. 24. Serve warm or cold.

Nutrition per serving

• kcal: 485
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 52 g