Name: Quark Cake With Stewed Apricots
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; 14 oz 400 g Apricots, pitted; ¼ cup 1/16 l Water Pulp, of 1 vanilla bean; 3 tbsp Honey

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.

Quark Cake With Stewed Apricots

Ingrediënten

For the Stewed Apricots

Instructies

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