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Fruit cakes are very popular in my home. They do not take much time and their preparation is very simple.

Apricot, quark cheese and fresh thyme cake

Fruit sponge cakes are mainly made with peaches, apricots, plums, pears or apples.

I have never done them with raspberries or blueberries before but I might try them in the future, though, especially now when there is a season for these fruits.

When preparing these cakes, it is important for the ingredients to have a room temperature. Especially butter or margarine should not be taken out directly from the fridge, because the ingredients will  not be able to blend together as nicely.

If you decide to try this recipe, I encourage you to share photos in the Comment section.

Bon Appetit 🙂

  • Fruits :

    • 500 gr of apricots
    • 2 tablespoons of brown sugar
    • 200 ml of water
    • 3 branches of fresh thyme

    Cheese cream filling:

    • 250 gr quark cheese
    • 5 tablespoons of caster sugar
    • 2 eggs
    • 2 dkg unsalted butter
    • 2 tablespoons of powdered vanilla custard
    • 1/2 teaspoons of vanilla extract
    • a pinch of salt

    Cake:

    • 3 eggs
    • 200 gr of plain flour
    • 100 ml of apricot juice
    • a pinch of salt
    • 150 gr unsalted butter or margarine
    • 12 dkg of caster sugar
    • 1 teaspoon of baking powder
    • 3 tablespoons of caster sugar for sprinkling the cake

  • Wash the apricots and cut them in half. Pour water and add brown sugar and thyme into a large pan. Add the apricots as well with the skin down. Boil on medium heat until the liquid is reduced to a half, i.e. 100 ml (it will take about 10-15 minutes).

    Cake:

    Combine the flour, a pinch of salt, 100 ml of evaporated apricot juice, eggs, soft butter, caster sugar and baking powder in a bowl or mixer. Blend them until the ingredients are thoroughly combined.

    Cream cheese filling:

    Combine egg yolks with caster sugar in a bowl or a mixer. Whip it into a fluffy mass. Gradually add the white cheese, followed by the vanilla extract and the custard. Dissolve the butter, cool it and pour it into the cheese mixture. Whip the egg whites with a pinch of salt and gently mix it into the cheese mixture.

    Pour the cake mixture on a baking tray of 20 by 30 centimeters, previously lined with baking paper. Make small holes with a spoon in the cake mixture and put the cheese filling into them. As a last step, evenly place the pre-cooked and cooled apricots on the top.

    Bake at 175 degrees Celsius for 50 minutes. Once it is out, sprinkle the top of the cake with caster sugar.

    Apricot, quark cheese and fresh thyme cake

    Enjoy!

  • Apricot, quark cheese and fresh thyme cake

    The cheese should be ground at least once, otherwise there will be lumps in the cake mix.

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