Apricot bee cake

Apricot bee cake

Total: 3 hr 30 Min. | Active: 1 hr
Nutritional value / piece: 280 kcal
, Fat: 16 g
, Carbohydrate: 27 g
, Protein: 6 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Base

300g chocolate biscuits, finely ground
75g dark chocolate, roughly chopped
75g butter

Quark mixture

500g low-fat quark
70g liquid honey
1tsp vanilla paste
6leaves gelatine, immersed in cold water for approx. 5 mins., drained
2tbsp water, boiling
2dl full cream, beaten until stiff

Apricot mixture

1tin apricot half (approx. 410 g), drained
3leaves gelatine, immersed in cold water for approx. 5 mins., drained
2tbsp water, boiling

Apricot bees

1tin apricot half (approx. 410 g), drained, patted dry
30 flaked almonds
1 icing for writing black
50g fondant icing black
1pack sugar eyes
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Utensils

For a square spring form tin (approx. 23 cm), base lined with baking paper, sides greased, and lined with cling film

How it's done

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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