Layered Apricot Cheesecake

Ingredients

• 400 g spelt flour type 1050
• Salt
• 180 g coconut palm sugar
• 220 g cold butter
• 6 Eggs
• 50 ground hazelnuts
• 1 tsp cinnamon powder
• 1.5 kg apricots
• 1 Organic lemon
• 50 g gooseberry jam
• 1 kg low-fat quark
• 75 g spelt semolina

Instructions

1. 1.

   For the base, combine flour, a pinch of salt, 100 g sugar, cubed butter and one egg in a bowl; knead quickly into a smooth shortcrust dough.

2. 2.

   Divide the dough in half; knead one portion with hazelnuts and cinnamon. If needed add a little water. Shape both doughs into balls, wrap in cling film and chill for about 30 minutes.

3. 3.

   Meanwhile wash, halve and pit apricots; dice them. Rinse lemon hot, pat dry and grate zest finely. Halve the lemon and squeeze out the juice.

4. 4.

   Roll out both doughs to fit a baking pan; place the nut dough first, spread gooseberry jam over it, then lay the lighter dough on top. Press firmly and chill.

5. 5.

   For the quark filling, drain the quark well. Separate the remaining eggs; beat egg whites with a pinch of salt into stiff peaks. Whisk yolks and remaining sugar until creamy using a hand mixer. Fold in quark, lemon zest, juice and semolina. Gently fold in a quarter of the apricot cubes and the meringue.

6. 6.

   Spread the quark cream over the dough base and smooth. Bake in preheated oven at 200 °C (180 °C fan) for 50–55 minutes. Remove, scatter remaining apricot cubes on top and bake another 15 minutes.

7. 7.

   Take out of the oven, cool, release from pan and serve sliced.