Apricot Puff Pastry Cake

Ingredients

• 350 g puff pastry (frozen)
• flour (for the work surface)
• butter (for the pan)
• 400 g apricots (canned)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 2 Eggs
• 300 g low‑fat quark
• 150 g Sour cream
• 75 g sugar
• 75 g raspberry jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 200 °C with top and bottom heat. Let the puff pastry sheets thaw side by side, then roll each sheet to just below tart size on a floured surface and lay them crosswise over the buttered tart pan so that the corners stand slightly apart. Prick several times with a fork and bake in the preheated oven for about 10 minutes.

2. 2.

   Drain the apricots and reserve 4–5 tablespoons of juice. Whisk the juice with the pudding powder. Separate the eggs; beat the egg whites until stiff. Beat the yolks with quark, sour cream, and sugar until smooth, then fold in the prepared pudding mixture. Gently fold in the meringue. Spread the quark mixture over the pastry and top the surface with apricot halves, placing some halves cut‑side up and others cut‑side down onto the quark base. Press the apricots lightly into the filling and add jam to the ones facing up (sieve if desired). Bake in the oven for another 20–25 minutes. Remove the finished cake from the oven and let it cool slightly.

3. 3.

   Dust with powdered sugar and serve in pieces.