Apricot Slices with Quark Cream

01Method

1. 1

   Beat the softened butter and sugar together until light and fluffy, then mix in the egg yolks one at a time. In a separate bowl, whisk the egg whites to stiff peaks. Alternately fold the milk and the sifted flour mixed with baking powder into the yolk mixture, then gently fold in the egg whites.

2. 2

   Spread the batter evenly into a 20 × 30 cm baking pan greased with butter and dusted with flour. Bake in an oven preheated to 180 °C for about 25 minutes. Leave the sponge to cool completely in the pan.

3. 3

   Beat the quark thoroughly with the powdered sugar. Whip the heavy cream to stiff peaks. Prepare the gelatin stabilizer according to the package instructions and immediately stir it into the quark mixture. Gently fold in the whipped cream.

4. 4

   Remove the cooled sponge from the pan and spread the quark cream evenly over the top. Arrange the well-drained canned apricot halves in rows across the entire surface. Refrigerate for at least 2 hours until set.

5. 5

   Prepare the cake glaze according to the manufacturer's instructions and carefully pour it over the apricot layer. Once set, cut into individual slices and serve.