Creamy Apricot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 228 mg | (6 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the pastry
- 175 grams Pastry flour
- 40 grams sugar
- 1 egg yolk
- 100 grams butter
- 2 Tbsps cold water
- For the cream
- 750 grams Quark
- 80 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- 40 grams Semolina flour
- 1 packet Cheesecake Helper
- 100 milliliters Whipped cream
- In addition
- 1 can Apricot (850 grams)
- 2 Tbsps Apricot jam
Preparation steps
For the pastry: Mix flour with sugar. Add egg yolk, butter cut into pieces and water and knead quickly into a smooth pastry. Roll put pastry and line buttered and lined with parchment paper springform pan (with pastry (26 cm in diameter) (approximately 10 inches), making an edge all around. Refrigerate for about 1-2 hours.
For the cream: Drain quark well in a sieve. Whisk with sugar, vanilla sugar, eggs, semolina, cheesecake helper and mix well. Prick pastry several times with a fork and spread with cream. Bake in preheated oven at 200°C (gas 3-4, fan 180°C) (approximately 400°F) for about 15-20 minutes.
Drain apricots well, reserving the juice.
Remove cake from the oven and reduce oven temperature to 160°C (approximately 325°F) (gas 2, fan 140°C). Arrange apricots on top of cake and bake for 30-40 minutes more. If cake browns too much, cover with baking paper.
Remove cake from the oven and cool on a wire rack. Loosen cake from the pan and transfer to a cake plate. Combine apricot jam with 6 tablespoons of apricot juice and simmer until syrupy. Strain through a sieve and brush cake with the mixture. Cut cake into slices and serve.
