Mini chef
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
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
How it's done
The kids can help at the marked areas .
Cake tin
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Cake
Place the quark, yoghurt, egg yolks, jam, flour, almonds and vanilla in a bowl, beat until smooth using the whisk on a mixer.
Beat the egg whites until stiff, fold into the quark mixture. Transfer the mixture to the prepared tin.
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.
| Tip: | Instead of fresh apricots, use frozen apricots that have been defrosted. |
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