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Apricot cake with mascarpone and quark: delicate, fresh and effortlessly ready

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Apricot cake with mascarpone and quark: delicate, fresh and effortlessly ready recept

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  • Easy to prepare
  • 12 portions
  • 10 minutes
Jan, 17. 12. 2025

Looking for a light summer dessert that melts in your mouth? This apricot cake combines a fluffy base, juicy apricots and a velvety mascarpone and quark cream. Minimal work, maximum effect – ideal with coffee or as a sweet finish after lunch.

For 12 portions

Ingredients

Dough:

Filling and fruit:

To finish (optional):

Preparation procedure

  • Base Preheat the oven to 170 °C (top/bottom heat). Whisk the eggs with the sugar until pale and fluffy, then mix in the oil. Stir the flour with the baking powder and fold into the egg mixture. Spread the batter into a tin lined with baking paper and bake for about 15 minutes until lightly browned. Let cool completely.
  • Cream Wash, pit and chop the apricots. In a bowl, whisk the mascarpone with the quark, powdered sugar, lemon zest and orange juice until smooth.
  • Assembly Evenly spread the apricots over the cooled base, top with the cream and smooth.
  • Chilling and serving Refrigerate for at least 2 hours (better overnight). Before serving, you can sprinkle with grated dark chocolate and cut into slices.

Servings: 12 pieces

Total time: 2 hr 35 min (active 10 min • baking 15 min • chilling min. 2 hr)

Pan: 18 × 28 cm

Tips for best results

  • You can substitute apricots with peaches, nectarines or raspberries.

  • The cream will remain beautifully smooth if all ingredients are chilled.

  • For a hint of “cheesecake” flavor, add 1 teaspoon of vanilla paste to the cream.

Conclusion

The apricot cake with mascarpone and quark is exactly the dessert that will save any summer gathering. It looks festive, yet is ready without long waiting by the oven – just briefly bake the base and let the fridge do the rest. Chilled it tastes best and always disappears from the table first.

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