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Quark Cake With Stewed Apricots

Deel op Facebook Print Recipe

Ingredients

  • 3½ tbsp 50 g Butter or untempered vegetable margarine, melted
  • Dash of salt
  • 4 Egg yolks
  • 6 tbsp 120 g Honey
  • 14 oz 400 g Low-fat quark
  • 4 tsp 15 g Whole wheat semolina
  • 2 oz 60 g Raisins
  • Juice of ½ lemon
  • 4 Egg yolks
  • 4 tsp 20 g Granulated sugar Butter, or untempered vegetable margarine for the pan

For the Stewed Apricots

  • 14 oz 400 g Apricots, pitted
  • ¼ cup 1/16 l Water Pulp, of 1 vanilla bean
  • 3 tbsp Honey

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Cream the butter with salt, egg yolk, and honey.
  • Mix in the quark, semolina, raisins, and lemon juice.
  • Beat the egg whites, add sugar, and beat to stiff peaks.
  • Carefully fold into the mixture.
  • Butter an 11in (28 cm) spring-form pan and sprinkle with whole wheat breadcrumbs.
  • Fill with the batter and bake for 35–40 minutes.
  • For the stewed apricots, quarter and pit the apricots.
  • Heat honey in a pan.
  • Add apricots, water, and vanilla pulp and cook until the apricots are soft.
  • Let the cake cool and serve with the cooled apricots.
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Course; Cake / Fruit
Cuisine; Austria / European