Apricot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,067 cal. | (194 %) | ||
| Protein | 132 g | (135 %) | ||
| Fat | 226 g | (195 %) | ||
| Carbohydrates | 368 g | (245 %) | ||
| Sugar added | 77 g | (308 %) | ||
| Roughage | 68.7 g | (229 %) |
| Vitamin A | 4.6 mg | (575 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 42.6 mg | (355 %) | ||
| Vitamin K | 183.1 μg | (305 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 58.3 mg | (486 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 733 μg | (244 %) | ||
| Pantothenic acid | 13.1 mg | (218 %) | ||
| Biotin | 103.2 μg | (229 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 5,665 mg | (142 %) | ||
| Calcium | 758 mg | (76 %) | ||
| Magnesium | 789 mg | (263 %) | ||
| Iron | 27.5 mg | (183 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 19.8 mg | (248 %) | ||
| Saturated fatty acids | 102.5 g | |||
| Uric acid | 729 mg | |||
| Cholesterol | 1,042 mg | |||
| Complete sugar | 177 g |
Ingredients
- For the pastry
- 250 grams Whole wheat flour
- 125 grams cold butter
- 2 Tbsps sugar
- 1 pinch salt
- 1 egg
- For the topping
- 200 grams Quark
- 100 grams Whipped cream
- 50 grams honey
- 2 eggs
- 1 Vanilla bean (slit)
- 2 tsps grated Lemon peel
- 30 grams ground almonds
- 1 kilogram Apricot
- 75 grams Almond slivers
- In addition
- Parchment paper
- 300 grams dried Peas (for blind baking)
Preparation steps
For the pastry: pile flour on the work surface, mix with sugar and salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and about 50 ml (approximatley 1.7 ounces) of lukewarm water to the well and chop all ingredients with a knife until crumbly. Quickly knead to a smooth pastry and shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: Whisk quark with sour cream, honey, eggs, vanilla seeds, lemon zest and ground almonds. Halve apricots and pit.
Roll out pastry between 2 sheets of baking paper and line tart pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximaely 350°F) for about 5-10 minutes. take out of the oven and remove paper and beans. Cool completely.
Arrange apricots on the pastry and spread cream on top, smooth and sprinkle with almonds. Bake for 30 minutes more. If cake browns too quickly, cover with aluminum foil. Remove from the pan and cool. Transfer to a plate and serve.
