Apricot skinny cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
Dough:(1 cup = 240-250 ml)¾ cup oil, grape seed extract (180 ml)1 ½ cup sugar cane2 eggs3 cups all-purpose flour 2 teaspoons baking soda1.5 - 2 cups milk, 2 % fatFilling:500 g low-fat cottage cheese (curd)1000 ml apricot compote (18-20 apricots cut to halves)3 x 40 g bags of corn starch pudding powder (Dr. Oetker)70 g granulated sugar (can be a cane)1 sachet of real vanilla sugar3 tablespoons lime juice
Dough :
1 Mix oil with sugar
2 Stir in egg yolks
3 Add milk
4 Stir in dry sifted ingredients
5 Whisk the egg whites and slowly stir rigid foam in dough
6 Pour into a greased and floured form of 28x38 cm or of an approximate size.
7 Insert into the pre-heated oven at 180 °C and bake for 30 minutes or until golden, do not open the oven during this time otherwise the dough will not rise.
Filling :
8. Boil thick cream from 1 bag of pudding starch (300 ml water for 1 bag) and allow cooling.
9. Stir in cottage cheese mixed with 50 g sugar, vanilla sugar, lime, use a hand mixer.
10. Spread on corpus and place on it apricots, slightly push them into the cottage cheese.
11. Pour the warm cream from 2 pudding bags (800 ml compote syrup and water for 2 sachets (80 g) with 20 g of sugar, or according to your taste)
12. Allow to solidify in the cold for several hours, or overnight, then cut and serve.
Serving Size: 35 3 inch pieces
1 Mix oil with sugar
2 Stir in egg yolks
3 Add milk
4 Stir in dry sifted ingredients
5 Whisk the egg whites and slowly stir rigid foam in dough
6 Pour into a greased and floured form of 28x38 cm or of an approximate size.
7 Insert into the pre-heated oven at 180 °C and bake for 30 minutes or until golden, do not open the oven during this time otherwise the dough will not rise.
Filling :
8. Boil thick cream from 1 bag of pudding starch (300 ml water for 1 bag) and allow cooling.
9. Stir in cottage cheese mixed with 50 g sugar, vanilla sugar, lime, use a hand mixer.
10. Spread on corpus and place on it apricots, slightly push them into the cottage cheese.
11. Pour the warm cream from 2 pudding bags (800 ml compote syrup and water for 2 sachets (80 g) with 20 g of sugar, or according to your taste)
12. Allow to solidify in the cold for several hours, or overnight, then cut and serve.
Serving Size: 35 3 inch pieces
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 6.4 g
- Cholesterol: 12.8 mg
- Sodium: 80.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.2 g
Member Reviews