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Crumble Apricot, quark and almonds

Crumble Apricot, quark and almonds

Of pies with the quark I prepare many and, taking advantage of the abundance of apricots this time I want to present my free interpretation of a recipe published in late July 2014 in the online magazine cooperazione.ch.
A crumble a bit 'special where the dough for the top decoration is also used as a base.
I reduced some amount and eliminated the use of liquors: the result, excellent, try it now!

As with all of quark cake, should not be available, and this can not be prepared at home, an identical amount of cottage cheese (or ricotta cheese and yogurt) ensures excellent sweet success.
A warning: all the ingredients for the crumble must be cold worked, so that the final dough maintains a sandy and raw consistency.

For the rest there is not much to say: it's time to collect the ingredients and start preparing the cake.

Ingredients, for a Ø cm 22 ring cake tin:

Dough crumble:

   

White flour

g

130

XNUMX/XNUMX cup sugar

g

80

sale

pinch (made with three fingers)

1

XNUMX/XNUMX cup salted butter

g

100

thin flaked almonds

g

130

egg

pz

1

Filling

   

apricots

g

350

lemon juice (optional)

CT

1

quark

g

170

egg

pz

1

XNUMX/XNUMX cup sugar

g

50

cornstarch

ct

2

pure vanilla powder

pinch (made with three fingers)

1

     

icing sugar to decorate

   

Preparation:

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Since all the ingredients are cold-worked and very quickly, you should first toast two thirds of flaked almonds (taken from the remaining third for the final decoration!) In a frying pan or steel;
it is not necessary to add cooking fats.
As soon as they are toasted, put them aside and let them cool.

Make the butter into chunks and place it again in a cool place.
Wash and slice the apricots into pieces and keep aside.
Cover the bottom of an 22 Ø cm ring cake pan with greaseproof paper and butter the edges.
Preheat the oven (static) to 180 °.

Pour into a bowl the flour, sugar and salt and mix.

Add the cold butter into small pieces and two thirds of toasted almonds and knead quickly with your hands.

It will turn out to be a sandy compound to which an egg should be added to be kneaded just as quickly with the hands.

Set aside one-third of the dough and distribute the rest on the bottom of the pan helping with the back of a spoon to flatten it coarsely.

Mix all the ingredients of the filling together and add the apricots.
With the mixture obtained fill the cake tin.

Stir the third of almonds (not roasted) with the third of dough left.

Crumble with your hands the mixture over the whole filling.

Bake in preheated conventional oven at 180 60 ° '.
Remove from the oven, sprinkle with icing sugar, let it cool briefly and then, using a spatula, separate the edge of the cake from the ring before opening it.

Remove the ring, remove the bottom of the cake tin from below and allow to cool down on a wire rack.

Sprinkle plenty of powdered sugar and slice.

The cake is served: enjoy your meal!

ADVICES AND NOTES:

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  • A little lemon juice can help to enhance the taste of apricots; but this is not the case!