Apricots Sheet Cake

Ingredients

• 300 g flour
• 1 packet baking powder
• 1 packet vanilla sugar
• 150 g quark
• 100 ml milk
• 80 g Butter
• 75 g sugar
• Salt
• topping
• 750 g apricot halves (canned)
• 2 packets vanilla pudding mix (for 750 ml milk)
• 400 g crème fraîche
• 100 g crème fraîche
• 2 tbsp sugar
• mint (for garnish)
• 1 packet clear gelatin for cake
• 250 ml apricot juice (from the canned apricots)
• 2 tbsp sugar
• 200 g whipping cream

Instructions

1. 1.

   Mix flour with baking powder and place in a mixing bowl. Add quark, milk, softened butter, sugar, vanilla sugar, and salt; knead into a smooth dough. Transfer to a sheet pan lined with parchment paper (about 30 x 40 cm) and roll out.

2. 2.

   For the topping, whisk the pudding mix according to package instructions and cook a vanilla pudding. Let it cool slightly, then stir in sour cream and crème fraîche. Spread this mixture over the dough. Drain apricots in a sieve and place them on top of the pudding layer.

3. 3.

   Bake in a preheated oven at about 180 °C for approximately 40–50 minutes. Allow to cool.

4. 4.

   Cook the clear gelatin according to package instructions, spread it evenly over the surface of the cake, and let it set.

5. 5.

   Cut the cake into roughly 12 pieces.

6. 6.

   Garnish with whipped cream and mint leaves as desired.