Quark Cake With Stewed Apricots
Ingrediënten
- 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
Instructies
- 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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