Cheese-Apricot Cake

Ingredients

• 125 g flour
• 1 pinch salt
• 35 g sugar
• 70 g butter
• 1 tbsp whipping cream
• 500 g apricots
• 4 eggs
• 500 g quark
• 100 g sugar
• 1 untreated lemon (zest and juice)
• 40 g cornstarch
• 1 tsp Baking powder
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar. Cut the cold butter into small pieces, spread on the flour-sugar mixture, add the cream and use a knife to cut through all ingredients until fine crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (convection). Line a springform pan with parchment paper.

3. 3.

   Roll out the dough, line the springform pan, shaping a 2–3 cm high rim. Chill the pan again.

4. 4.

   For the topping, steep apricots in hot water, cool quickly, peel, halve and remove pits. Depending on size, halve again or leave whole.

5. 5.

   Separate the eggs; beat the whites until stiff peaks form. Mix quark with sugar, yolks and lemon zest. Whisk cornstarch with baking powder, fold into the quark mixture. Gently fold in the meringue.

6. 6.

   Spread half of the apricots over the dough base. Spread the quark layer on top, arrange remaining apricots gently over it and press lightly. Bake in the preheated oven for about 50–60 minutes (test with a skewer). Cool before dusting with powdered sugar and serving.