Apricot Quark Cake

4hr 40m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 240m

For 16 pieces

Nutritional Information

Contains 226 Kcal, 6g Protein, 20g Carbohydrates, 13g Fat


  • 250 g low-fat quark
  • 3 fresh egg yolks
  • 250 g marzipan (almond mass)
  • 2 bag gelatine (Instant; je ca. 15 g)
  • 200 g Amaretti (biscuits), crushed
  • 40 g butter, liquid
  • 400 g apricots, cut in half, pitted
  • 3 fresh egg whites, whipped until stiff
  • 1.5 dl full cream, whipped until stiff
  • 2 tbsp. unsalted, chopped pistachios

View these products


  • Puree the quark, marzipan, egg yolks and gelatine in a measuring jug.
  • Mix the amaretti with the butter, spread over the bottom of the prepared cake tin and press down well with wet hands. Place the apricots with their cut surfaces facing downwards on the amaretti base.
  • Stir the quark mixture until smooth, then carefully fold in the beaten egg white and the cream. Pour onto the amaretti base, cover and leave to set in the fridge for approx. 4 hrs, then decorate with pistachios.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home