ADVERTISEMENT
Apricot Cake with Quark Filling Recipe
1. **Prepare the Sponge Cake:**
- Preheat the oven to 180°C (350°F) for top/bottom heat or 160°C (320°F) for a fan oven.
- Line a springform pan (Ø 26 cm) with baking paper.
- Slowly melt the butter in a pan, then allow to cool completely.
2. **Beat the Egg Whites:**
- Separate the eggs. Beat the egg whites with a mixer, slowly adding 100 g of the sugar while stirring.
- Add the hot water while beating.
3. **Prepare the Egg Yolks:**
- Beat the egg yolks with the remaining sugar until frothy.
- Add the lemon zest and vanilla extract.
- Mix the flour with the cornstarch and baking powder, then sift into the egg yolk mixture.
- Mix everything together well.
4. **Combine Mixtures:**
- Fold in the beaten egg whites with a dough scraper.
- Mix the liquid butter (from step 1) with a little sponge mixture, then fold it all into the sponge mixture.
- Pour into the prepared tin, smooth out, and bake in the preheated oven for about 30 minutes.
