Almond Apricot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 39 g |
Ingredients
- For the batter
- 4 eggs
- 120 grams sugar
- 100 grams ground almonds
- 50 grams Pastry flour
- 2 tsps Baking powder
- 4 drops Almond extract
- For the filling
- 8 sheets gelatin
- 1 kilogram Apricot
- 2 organic lemons
- 100 grams sugar
- 500 grams Quark
- 1 organic lemon
- 300 grams Whipped cream
- For the garnish
- 50 grams slivered almonds
- 120 grams sugar
- 150 grams Whipped cream
- some stalks mint
Preparation steps
For the batter: Beat eggs and sugar until fluffy. Add almonds, flour and baking powder. Fold in almond extract. Pour batter into a springform pan (about 26 cm or 10 inches) lined with parchment paper. Bake in an oven preheated to 175°C (approximately 350°F) for about 30 minutes. Remove and release from pan. Let cool on a wire rack.
For the filling: Soak gelatine in cold water. Poach apricots in boiling for 1-2 minutes. Remove skins, cut in half and remove pits. Sprinkle apricots with the juice of 1 lemon. Puree half the apricots with sugar. Quarter remaining apricots and set aside.
Combine apricot puree, quark and lemon zest. Add 5 tablespoons of cream to gelatin, then stir into quark mixture. Beat cream until stiff. Once quark mixture begins to gel, fold in cream.
Cut cake in half horizontally to form 2 layers. Place the bottom layer on a plate, add a cake ring and cover with half the filling. Top with remaining cake and cover with remaining filling. Top with apricot quarters and chill.
Toast almonds in a nonstick pan until golden brown. Remove from pan and add sugar. Caramelize sugar and drizzle over almonds on a piece of parchment.
Carefully remove cake ring. Beat cream and pour into a piping bag. Use to decorate cake, as desired. Serve garnished with almond and mint.
