Apricot-Plum Cake

Ingredients

• 220 g flour
• 75 g sugar
• Salt
• 1 tsp lemon zest
• 1 egg
• 140 g butter
• flour (for dusting)
• 11 blue plums
• 6 ripe apricots
• 3 eggs
• 150 ml whipping cream
• 2 packets vanilla sugar
• 200 g Low-fat quark
• butter (for the pan)
• 2 tbsp cinnamon-sugar mix

Instructions

1. 1.

   For the dough, mix flour with sugar, a pinch of salt and lemon zest; sift onto a work surface, create a well in the center, crack an egg into it, and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat.

3. 3.

   Wash the fruit, halve and pit them; cut two apricots into thin slivers.

4. 4.

   Whisk the eggs with cream, vanilla sugar and quark.

5. 5.

   Roll out the dough on a floured surface slightly larger than the tin, line a greased tart tin, lifting a small rim. Spread the egg‑cream mixture over it. Arrange plum halves cut side up around the edge; place apricots concave side down in the center and upright slivers in the middle. Finish with another plum half.

6. 6.

   Sprinkle the plums with cinnamon-sugar mix and bake in the preheated oven for about 35 minutes. Remove, cool, and serve on a cake plate.