Apricot Cheesecake Sheet Cake

Ingredients

• 1.5 kg apricots
• 1650 g low‑fat quark
• 300 g whole wheat flour
• 1 packet baking powder
• 6 tbsp milk (3.5% fat)
• 6 tbsp rapeseed oil
• 200 g honey
• 1 vanilla pod
• 1 Organic lemon
• 6 Eggs
• 4 tbsp cornstarch
• 80 g raisins
• 250 g type 1050 wheat flour
• 1 pinch salt
• 125 g butter
• 1 tbsp powdered sugar from whole‑cane sugar

Instructions

1. 1.

   First wash, halve and pit the apricots. Drain the quark well.

2. 2.

   For the quark‑oil dough mix 300 g whole wheat flour with baking powder. Blend 150 g quark, the flour mixture, 3 tbsp honey, milk and oil into a smooth batter. Spread this batter on a greased sheet pan, leaving a small edge.

3. 3.

   Split the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon in hot water, pat dry, grate the zest finely, then squeeze the juice.

4. 4.

   Whisk together the vanilla seeds, lemon zest and juice, remaining quark, 100 g honey, eggs, cornstarch and raisins to form the quark filling.

5. 5.

   Spread the quark filling over the batter, smooth it out, arrange the apricots cut‑side down on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 30 minutes.

6. 6.

   Meanwhile mix wheat flour, remaining honey, salt and butter by hand to make crumble. Remove the partially baked cake, sprinkle the crumble over it and bake another 25–30 minutes.

7. 7.

   Take the cake out, let it cool on the sheet pan, dust with powdered sugar and serve in slices.