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Apricot and quark cake with vanilla pudding
A tender sour cream pastry filled with quark, vanilla pudding, whipped egg whites, and apricots. Bake for 30 minutes at 180 °C (350 °F).
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 8 servings
- Difficulty
- Medium
This apricot and quark cake has a moist cheese filling enclosed in a soft, tender sour cream pastry. Make the filling with quark (a fresh cheese similar to farmer's cheese), sour cream, egg yolks, and sugar, then combine it with whipped egg whites, instant vanilla pudding mix, and lemon juice. Spread the filling over the bottom layer of pastry, arrange the apricots on top, and cover with the remaining pastry. Bake at 175–180 °C (350 °F) until golden, and let cool before slicing, as the cake is very delicate.
Ingredients
Filling
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Instructions
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The dough is very soft when kneaded, so dust it lightly with flour and chill. Meanwhile, prepare the filling: mix the quark, sour cream, egg yolks, and sugar to taste. Whip the egg whites, add the instant vanilla pudding mix and lemon juice, and combine everything with the quark mixture.
Roll out half the dough; although soft, it rolls out well. Transfer it to a greased and floured baking sheet, spread the filling over it, arrange the apricots on top, and cover with the remaining half of the dough.
Bake in an oven preheated to 175–180 °C (350 °F) until golden. Let the cake cool before slicing, as it is very delicate.
Recipe by: Ruzena Farkasova
Tip: Fold the whipped egg whites and instant pudding mix into the filling just before spreading it; if left to stand, the filling will thicken and the whites will deflate. You can replace fresh apricots with drained canned apricots.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 869 kcal
- Protein
- 23 g
- Carbohydrates
- 94 g
- of which sugars
- 39 g
- Fat
- 45 g
- of which saturates
- 27 g
- Fiber
- 3.1 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tvarohový koláč s marhuľami a pudingom
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