Almond-Apricot Cake

Ingredients

• 4 eggs (medium size)
• 120 g sugar
• 100 g Ground Almonds
• 50 g flour
• 2 tsp Baking powder
• 4 drops bitter almond aroma
• 8 sheets gelatin
• 1 kg apricots
• 2 untreated lemons
• 100 g sugar
• 500 g Low-fat quark
• 1 untreated lemon
• 300 g whipping cream
• 50 g almond flakes
• 120 g sugar
• 150 g whipping cream
• some mint stems

Instructions

1. 1.

   Beat eggs and sugar until fluffy. Mix almonds, flour and baking powder. Fold in almond mixture and bitter almond aroma. Pour batter into a 26 cm springform lined with parchment paper. Bake at 175°C (or gas: level 3; convection: 160°C) for about 30 minutes. Let the cake base cool on a wire rack.

2. 2.

   Soak gelatin in cold water. Poach apricots in boiling water for 1-2 minutes and then peel. Halve fruits, remove pits and drizzle with juice of one lemon. Puree half of the apricots with sugar. Dice half of the remaining fruit, quarter the other part.

3. 3.

   Stir apricot puree with quark and untreated lemon zest. Dissolve gelatin according to package instructions. Mix 5 tablespoons of cream with gelatin. Add to the rest of the apricot mixture while stirring. Whip cream until stiff. When the mixture starts to set, stir again. Fold in whipped cream and apricot cubes.

4. 4.

   Cut the cake base horizontally once. Place a cake ring on the lower layer and spread half of the filling over it. Lay the second layer on top and cover with remaining filling. Decorate with apricot quarters. Chill for at least 2 hours.

5. 5.

   Toast almond flakes in a non-stick pan until golden brown. Spread on parchment paper. Caramelize sugar and drizzle thinly over the almonds. Remove cake ring.

6. 6.

   Whip cream to stiff peaks. Brush the cake edge with cream and decorate as desired with a comb pattern. Finish with almond crunch and mint.