Creamy Apricot Cake
- 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
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.