Almond Apricot Cake

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Almond Apricot Cake
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Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
434
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie434 cal.(21 %)
Protein14 g(14 %)
Fat23 g(20 %)
Carbohydrates43 g(29 %)
Sugar added28 g(112 %)
Roughage3 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E4.4 mg(37 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid1.1 mg(18 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C16 mg(17 %)
Potassium458 mg(11 %)
Calcium111 mg(11 %)
Magnesium50 mg(17 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids9.4 g
Uric acid28 mg
Cholesterol110 mg
Complete sugar39 g

Ingredients

for
12
For the batter
4 eggs
120 grams sugar
100 grams ground almonds
50 grams Pastry flour
2 tsps Baking powder
4 drops Almond extract
For the filling
8 sheets gelatin
1 kilogram Apricot
2 organic lemons
100 grams sugar
500 grams Quark
1 organic lemon
300 grams Whipped cream
For the garnish
50 grams slivered almonds
120 grams sugar
150 grams Whipped cream
some stalks mint
How healthy are the main ingredients?
ApricotWhipped creamWhipped creamsugaralmondsugar

Preparation steps

1.

For the batter: Beat eggs and sugar until fluffy. Add almonds, flour and baking powder. Fold in almond extract. Pour batter into a springform pan (about 26 cm or 10 inches) lined with parchment paper. Bake in an oven preheated to 175°C (approximately 350°F) for about 30 minutes. Remove and release from pan. Let cool on a wire rack.

2.

For the filling: Soak gelatine in cold water. Poach apricots in boiling for 1-2 minutes. Remove skins, cut in half and remove pits. Sprinkle apricots with the juice of 1 lemon. Puree half the apricots with sugar. Quarter remaining apricots and set aside.

3.

Combine apricot puree, quark and lemon zest. Add 5 tablespoons of cream to gelatin, then stir into quark mixture. Beat cream until stiff. Once quark mixture begins to gel, fold in cream. 

4.

Cut cake in half horizontally to form 2 layers. Place the bottom layer on a plate, add a cake ring and cover with half the filling. Top with remaining cake and cover with remaining filling. Top with apricot quarters and chill. 

5.

Toast almonds in a nonstick pan until golden brown. Remove from pan and add sugar. Caramelize sugar and drizzle over almonds on a piece of parchment. 

6.

Carefully remove cake ring. Beat cream and pour into a piping bag. Use to decorate cake, as desired. Serve garnished with almond and mint.

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