Apricot Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 223 mg | (6 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough:
- 300 grams Quark
- 100 grams sugar
- 1 organic lemon
- 12 Tbsps sunflower oil
- 500 grams Pastry flour
- 1 packet Baking powder
- For the topping:
- 4 eggs (Size M)
- 300 milliliters Whipped cream
- 2 packets Bourbon vanilla powder
- 40 grams sugar
- vanilla pudding mix
- 1 organic lemon
- For the garnish:
- 1 can Apricot (850ml)
- 100 grams slivered almonds
- 3 Tbsps powdered sugar
Preparation steps
For the dough: In a bowl, mix together the Quark, sugar, lemon zest and oil. Add the flour and baking powder and knead. Roll out the dough on a floured work surface to the size of a baking sheet (about 35x40 cm (approximately 14x16 inches)). Place the dough on a greased and lightly floured baking sheet.
For the topping: In a bowl, whisk together the eggs, whipping cream, vanilla sugar, sugar, custard powder and grated lemon zest. Pour evenly over the cake. Drain the apricots in a colander and spread the drained apricots evenly over the cake. Bake in a preheated oven at 175°C (appromixately 350°F) (gas mark 2-3, fan: 160°C (appromixately 320°F)) for about 40 minutes.
Toast the almonds in a nonstick pan until golden brown. Garnish the cake with the toasted almonds and powdered sugar. Cut into pieces and serve.
