Apricot Cappuccino Tart

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 125 g Butter or margarine
  • 1 pinch Salt
  • 200 g + 2 tablespoons sugar
  • 1 egg (size M)
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 4 TABLESPOONS Milk
  • 3 can(s) (425 ml each) Apricots
  • 1 TABLESPOON instant espresso powder
  • 500 g Low-fat curd
  • 500 g Mascarpone
  • 1 package Vanillin sugar
  • 50 g flaked almonds
  • 1 package unsugared clear cake glaze
  • 150 g Whipped cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    For the base, mix fat, salt and 125 g sugar until creamy. Stir in egg well. Mix flour and baking powder and stir in together with the milk. Pour the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove from the oven, place on a cake rack, remove from the edge of the springform pan immediately and allow to cool in the pan

  2. 2

    Pour the apricots on a sieve, drain very well. Collect the juice. Dissolve espresso in 1 tbsp. boiling water. Mix quark, espresso, mascarpone, 75 g sugar and vanillin sugar in a mixing bowl with the whisks of the hand mixer. Remove the base from the springform pan, place on a cake plate and close a cake ring tightly around it

  3. 3

    Spread half of the cream on the base, spread half of the well drained apricots evenly on top. Spread the rest of the cream on top and chill for about 4 hours.

  4. 4

    Roast the flaked almonds in a pan without fat while turning them golden yellow. Take out and let cool off. Cut remaining apricots into slices. Cover the surface of the cake with the apricots in a fan shape, close together

  5. 5

    Mix the cake glaze and 2 tablespoons of sugar in a small pot with a wooden spoon. Add 275 ml apricot juice and bring to the boil while stirring. Remove from the heat and quickly spread evenly from the middle with a tablespoon. Chill for about 1 hour. Then loosen the cake ring. Spread the almond flakes evenly on the edge of the cake

  6. 6

    Whip the cream with the whisks of the hand mixer until stiff. Pour into a piping bag with a star-shaped spout and decorate the edge of the cake surface with it in a spiral shape

  7. 7

    waiting time approx. 6 1/2 hours

Nutrition Facts

KCAL
410 kcal
CARBS
36 g
FATS
25 g
PROTEINS
8 g

Categories & Tags

Cakes & Pastriesvery easyCake