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Baked Quark and Apricot Slices
Slices
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QimiQ
Benefits
Bake stable
Creamy indulgent taste with less fat
Firmer and more stable fillings
Deep freeze stable
25
easy
Ingredients for 10 portions
For the chocolate base
250 g
Butter
250 g
Sugar
1
Egg(s)
400 g
Flour
4 g
Baking powder
30 g
Cocoa powder
30 ml
Rum
For the quark filling
200 g
QimiQ Classic,
unchilled
500 g
Butter
500 g
Sugar
10 g
Vanilla sugar
6
Egg(s)
80 g
Corn flour / starch
50 ml
Lemon juice
800 g
Quark 20 % fat
For the apricot jelly
180 g
Apricot fruit puree
180 g
Apricots,
cored
60 g
Sugar
8 g
Gelatine
Method
1.
For the chocolate base: whisk the butter and sugar until fluffy. Add the whole eggs and continue to whisk until creamy.
2.
Add the flour, baking powder, cocoa powder and rum and knead to a smooth dough.
3.
Line a baking sheet with baking paper and spread the dough approx. 2cm on top
4.
For the quark filling: whisk the QimiQ Classic and the butter until fluffy. Add the sugar, vanilla sugar and whole egg and mix well.
5.
Add the starch, lemon juice and quark and mix well. Spread the mixture evenly on top of the chocolate dough.
6.
Bake at 160 °C for approx. 20-30 minutes.
7.
For the jelly: bring the apricot puree, diced apricots and sugar to the boil briefly. Add the soaked gelatin and dissolve. Allow to cool slightly.
8.
Pour the jelly onto the baked cake. Chill well.