Apricot and quark cake

Apricot and quark cake

20 Min. Active
3 hr 20 Min. Total
95 kcal per piece
vegetarian
Nutritional value / piece: Fat: 3 g, Carbohydrate: 10 g, Protein: 6 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Brush
  • Mixer
  • Oven mitts
  • Paring knife
  • Rubber spatula
  • Timer
  • Cutting board
  • Kitchen scales
  • square springform pan (approx. 23 cm)

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake tin

a little sunflower oil

Cake

500 g low-fat quark
150 g plain greek yoghurt
4 egg yolks
125 g apricot jam
60 g white flour
30 g shelled ground almonds
1 tsp bourbon vanilla powder
4 egg whites

Apricots

200 g apricots

How it's done

The kids can help at the marked areas .

Cake tin

a little sunflower oil

Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.

Cake

500 g low-fat quark
150 g plain greek yoghurt
4 egg yolks
125 g apricot jam
60 g white flour
30 g shelled ground almonds
1 tsp bourbon vanilla powder

Place the quark, yoghurt, egg yolks, jam, flour, almonds and vanilla in a bowl, beat until smooth using the whisk on a mixer.

4 egg whites

Beat the egg whites until stiff, fold into the quark mixture. Transfer the mixture to the prepared tin.

Apricots

200 g apricots

Cut the apricots in half, remove the stones, place (cut side up) on the cake mixture.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool in the tin, cover and chill for approx. 2 hrs. Remove the cake from the tin, cut into squares.

Good to know
Tip: Instead of fresh apricots, use frozen apricots that have been defrosted.
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