Classic Apricot Quark Cake

Ingredients

• 280 g whole wheat flour
• Salt
• 170 g honey
• 180 g butter
• 5 eggs
• 10 ripe apricots
• 800 g low-fat quark
• 1 packet vanilla pudding powder
• 2 tbsp lemon juice
• 1 egg yolk
• 1 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Knead flour, a pinch of salt, 70 g honey, butter and 1 egg into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll the dough thinly to 0.4 cm on a floured surface and line a springform pan with it. Cut off any excess dough, re-knead and chill again.

3. 3.

   Wash, halve and pit the apricots. Arrange half of the apricot halves on the crust, curving side up.

4. 4.

   Drain the quark well. Separate the remaining eggs; beat the whites with a pinch of salt into stiff peaks. Mix the yolks with the quark, remaining honey, pudding powder and lemon juice. Fold in the meringue.

5. 5.

   Spread the quark mixture over the apricots and arrange the remaining apricots on top, curving side up.

6. 6.

   Roll the leftover dough thinly again to 0.4 cm, cut into narrow strips with a pastry cutter and lay them in a grid over the cake. Brush the strips with egg yolk and bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 60–70 minutes, covering promptly to prevent excessive browning.

7. 7.

   Remove and let the cake cool completely in the pan. Dust with powdered sugar before serving.