Sacher Quartets

Ingredients

Directions

1. 1

   Mix 150 grams of butter in pieces, 75 grams of sugar, flour and one egg with the dough hooks of the hand mixer. Knead with your hands to a smooth dough. Wrap in foil and chill for 30 minutes. Grease a springform pan (26 cm diameter). Roll out the dough on a lightly floured work surface until round (30 centimetres diameter).

2. 2

   Line the form with it and press the dough on the edge. Prick the base several times with a fork and chill. Melt 50 grams of butter and let it cool down. Drain the apricots and cut into slices. Separate seven eggs. Mix egg yolk, quark, 150 grams of sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Beat the egg white and 50 grams of sugar until stiff. Carefully fold apricots, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for one hour.

3. 3

   Mix egg yolk, quark, 150 grams of sugar, vanillin sugar and pudding powder with the whisks of the hand mixer. Beat the egg white and 50 grams of sugar until stiff. Carefully fold apricots, beaten egg white and melted butter into the quark mixture. Pour the mixture onto the base. Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for one hour. Place the cake on a grid, remove from the edge and allow to cool in the mould. Sprinkle with chocolate shavings and dust with cocoa