Apricot Cake

Ingredients

• 250 g flour
• 125 g butter
• 90 g sugar
• 1 egg
• 1 pinch salt
• 1 can apricots (480 g)
• 500 g quark (20% fat)
• 80 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 200 g whipping cream
• 4 eggs
• 1 untreated lemon (1 tsp grated zest)
• flour (for the work surface)
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Knead flour with butter, sugar, egg and salt for the base dough. Wrap in foil and chill 30 minutes.

2. 2.

   Drain apricots. Squeeze quark through a kitchen towel to yield about 400 g.

3. 3.

   Whisk quark with sugar, salt, cream, eggs and lemon zest.

4. 4.

   Preheat electric oven to 200°C. Roll dough thin on lightly floured surface.

5. 5.

   Grease pan, line with dough, lift edges and cut straight. Fill with quark mixture and spread smooth. Arrange apricots on top, dome facing up.

6. 6.

   Bake in oven at 200°C (gas: level 3) for about 45 minutes. Cool cake and dust rim with powdered sugar.

7. 7.

   Tip: Place foil under the pan if batter rises too much.