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Apricot and quark cake
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 95
  • Fat about 3g
  • Carbohydrates about 10g
  • Protein about 6g
This is needed
This is needed for 16 pieces
Cake tin
  • a little sunflower oil
  • 150 g plain greek yoghurt
  • 500 g low-fat quark
  • 4 egg yolk
  • 125 g apricot jam
  • 60 g white flour
  • 1 tsp bourbon vanilla powder
  • 30 g shelled ground almonds
  • 4 egg white
  • 200 g apricots
  • Apron, baking paper, Bowl, Brush , Mixer, Oven mitts, Paring knife, Rubber spatula, Timer, Cutting board, Kitchen scales, square springform pan (approx. 23 cm)
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And that's how it's done
And that's how it's done
Cake tin
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Place the quark, yoghurt, egg yolks, jam, flour, almonds and vanilla in a bowl, beat until smooth using the whisk on a mixer.
Beat the egg whites until stiff, fold into the quark mixture. Transfer the mixture to the prepared tin.
Cut the apricots in half, remove the stones, place (cut side up) on the cake mixture.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool in the tin, cover and chill for approx. 2 hrs. Remove the cake from the tin, cut into squares.

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