Apricot bee cake


Total time: 3hr 30m
Preparation Time: 60m

Servings
For 16 piece


Nutritional Information

Contains 280 Kcal, 6g Protein, 27g Carbohydrates, 16g Fat


Ingredients

  • Base
  • 300 g chocolate biscuits, finely ground
  • 75 g dark chocolate, roughly chopped
  • 75 g butter
  • Quark mixture
  • 500 g low-fat quark
  • 1 tsp vanilla paste
  • 70 g liquid honey
  • 6 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp water, boiling
  • 2 dl full cream, beaten until stiff
  • Apricot mixture
  • 1 tin apricot half (approx. 410 g), drained
  • 3 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp water, boiling
  • Apricot bees
  • 1 tin apricot half (approx. 410 g), drained, patted dry
  • 30 flaked almonds
  • 50 g fondant icing black
  • 1 icing for writing black
  • 1 pack sugar eyes
  • Utensils
  • For a square spring form tin (approx. 23 cm), base lined with baking paper, sides greased, and lined with cling film

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Instructions

  • Base

    Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin. Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, mix with the biscuits, spread in the prepared tin, press down firmly, chill.
  • Quark mixture

    Combine the quark, honey and vanilla paste in a bowl, mix well. Drain the gelatine, dissolve in simmering water, mix together with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the quark mixture. Spread the quark mixture over the biscuit base, cover and chill for approx. 2 hrs.
  • Apricot mixture

    Purée the apricots. Drain the gelatine, dissolve in simmering water, mix together with 2 tbsp of the apricot purée and immediately stir into the remaining purée. Spread the purée over the quark mixture, chill for approx. 30 mins.
  • Apricot bees

    Stick two flaked almonds into the curved side of each of the apricots, and draw stripes using the writing icing. Shape the fondant into small balls and press two eyes onto each of the balls. Place the apricots and small balls to form bees on the cake. Carefully remove the tin frame, cut the cake into pieces.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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