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🍽️ Crunchy Almond Apricot Cake

419 kcal · 30 min · 4 servings

Ingredients

• 4 eggs (size M)
• 120 g sugar
• 100 g ground almond kernels
• 50 g flour
• 2 tsp baking powder
• 4 drops bitter almond flavoring
• 8 sheets gelatin
• 1 kg apricots
• 2 untreated lemons
• 100 g sugar
• 500 g low-fat quark
• 1 untreated lemon
• 300 g whipping cream
• 50 g sliced almonds
• 120 g sugar
• 150 g whipping cream
• a few sprigs mint

Instructions

1. 1. Beat eggs and sugar with a mixer until the mixture is light and frothy.
2. 2. Mix ground almonds, flour, and baking powder in a separate bowl.
3. 3. Gently fold the almond mixture and a drop of bitter almond extract into the egg mixture.
4. 4. Pour the batter into a 26 cm diameter springform pan lined with baking paper.
5. 5. Bake the base in a preheated oven at 175 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced) for about 30 minutes.
6. 6. Release the cooled cake base from the pan and let it cool completely on a wire rack.
7. 7. Soak the gelatin in a bowl of cold water until it becomes soft.
8. 8. Place the apricots in boiling water for 1 to 2 minutes to blanch them.
9. 9. Peel off the skin from the apricots, halve them, and remove the pits.
10. 10. Drizzle the apricot halves with the juice of one lemon to prevent them from browning.
11. 11. Puree half of the apricots with some sugar until smooth.
12. 12. Dice the other half of the apricots into small cubes.
13. 13. Mix the apricot puree with quark (curd cheese) and the grated zest of one untreated lemon.
14. 14. Dissolve the soaked gelatin according to the package instructions, usually by warming it briefly.
15. 15. Mix 5 tablespoons of the apricot cream with the dissolved gelatin.
16. 16. Stir the gelatin cream into the remaining apricot mixture.
17. 17. Whip cream until it forms stiff peaks.
18. 18. Stir the apricot mixture briefly once it starts to set to make it fluid again.
19. 19. Gently fold in the whipped cream and the apricot cubes into the cream.
20. 20. Slice the cooled cake base horizontally into two equal halves.
21. 21. Place a cake ring around the bottom half and spread half of the cream on top.
22. 22. Place the second half on top and spread the remaining cream evenly.
23. 23. Decorate the surface with the apricot quarters.
24. 24. Chill the cake in the refrigerator for at least 2 hours to set.
25. 25. Toast almond slices in a non-stick pan until golden brown.
26. 26. Spread the toasted almonds onto a piece of baking paper.
27. 27. Melt sugar in the pan to make caramel and drizzle the strands over the almonds.
28. 28. Carefully remove the cake ring from the cake.
29. 29. Whip fresh cream until stiff.
30. 30. Frost the sides of the cake with the cream.
31. 31. Decorate the edge with a comb for a nice pattern.
32. 32. Place the almond caramel on the cake and garnish with fresh mint leaves.

Nutrition per serving

• kcal: 419
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 43 g