Poppyseed Cake with Apricots

Ingredients

• butter (for the pan)
• 125 g quark
• 2 tbsp milk
• 4 tbsp plant oil
• 1 egg
• 50 g sugar
• 250 g flour
• 2 tsp Baking powder
• 500 g ripe apricots
• 2 egg whites
• 1 tbsp sugar
• 250 g poppyseed mix (ready-made)
• 1 tbsp Lemon Juice
• 150 g flour
• 50 g sugar
• 100 g Soft Butter
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Line a springform pan with parchment paper or grease it. Mix the quark with milk, oil, egg, and sugar. Combine flour with baking powder, fold half into the quark mixture, then knead in the rest. Roll out the dough on a lightly floured surface slightly larger than the pan and line the prepared springform with it, shaping a 2–3 cm rim.

2. 2.

   Wash, halve, and pit the apricots. Whip the egg whites with sugar until stiff peaks form and fold in 200 g of poppyseed mix with lemon juice. For the crumble, combine flour with remaining poppyseed mix, sugar, and butter; process into crumbs using an electric hand mixer. Spread the poppyseed mixture over the dough, top with apricots, and sprinkle crumbs on top. Bake in the preheated oven for about 45 minutes (check with a toothpick). Remove and let cool in the pan. Release from the pan before serving and dust with powdered sugar.