🍰 Juicy Apricot Almond Cake

Name: Juicy Apricot Almond Cake
Total time: 30 min
Yield: 4 servings
Ingredients: apricots, fresh 15 pcs.; whipping cream 400 g; sugar 200 g; salt pinch; eggs 4 pcs.; wheat flour, Type 405 300 g; almonds, ground 150 g; baking powder 2 tsp.; quark 40 % fat in dry matter 500 g; apricot jam 150 g

726 kcal · 30 min · 4 servings

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Ingredients

apricots, fresh 15 pcs.
whipping cream 400 g
sugar 200 g
salt pinch
eggs 4 pcs.
wheat flour, Type 405 300 g
almonds, ground 150 g
baking powder 2 tsp.
quark 40 % fat in dry matter 500 g
apricot jam 150 g

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Thoroughly wash the apricots under running water.
3. Cut the apricots in half and remove the pits.
4. Place the cream, sugar, and salt into a large bowl.
5. Beat the mixture with a hand mixer and whisk until it is semi-stiff.
6. Stir the eggs one by one well into the cream mixture.
7. Fold in the flour, ground almonds, and baking powder briefly until a homogeneous dough forms.
8. Spread the dough onto a deep baking sheet lined with baking paper.
9. Distribute the apricot halves evenly over the dough.
10. Bake the cake in the preheated oven for about 20 to 25 minutes until golden brown.
11. Remove the cake from the oven and let it cool down completely.
12. Cut the cooled cake into suitable pieces.
13. Mix the quark (curd cheese) with the fruit spread in a separate bowl.
14. Just before serving, place a dollop of the quark mixture on each cake piece.

Nutrition per serving

kcal: 726
Protein: 15 g · Fett/Fat: 47 g · Carbs: 54 g