Apricot Cake with Fresh Apricots and Almonds

Ingredients

• 250 g whole wheat flour
• 125 g cold butter
• 2 tbsp sugar
• 1 pinch salt
• 1 egg
• 200 g quark
• 100 g Sour cream
• 50 g honey
• 2 Eggs
• 1 vanilla bean (scraped seed)
• 2 tsp grated lemon zest
• 30 g Ground Almonds
• 1 kg apricots
• 75 g almond slivers
• parchment paper
• 300 g beans for blind baking

Instructions

1. 1.

   Sift flour onto a work surface, mix with sugar and salt, then create a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg, about 50 ml lukewarm water, and using a knife, cut through all ingredients to form small dough crumbs. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Whisk quark, sour cream, honey, eggs, vanilla seed, lemon zest, and ground almonds together. Halve the apricots.

3. 3.

   Roll out the dough between two sheets of parchment paper and line a springform pan, shaping an edge. Cut parchment to size, lay over the dough, and weigh down with peas. Blind bake for 5–10 minutes at 180 °C, then remove paper and peas.

4. 4.

   Spread apricots on the dough, pour quark mixture over them, smooth the surface, and scatter almond slivers on top. Bake for about 30 minutes; if the cake browns too quickly, cover with foil. Remove from oven and let cool in the pan.