Apricot cheese cake with poppy seeds

Apricot cheese cake with poppy seeds
Quantity Ingredient
250 g Wheat Flour Type 405
250 g Sugar
1 tsp Lemon peel
7 Eggs
125 g Butter
0,125 l Milk
150 g Poppy
50 g Ground almonds
1 tsp Vanilla Sugar
500 g Ricotta Fresh cheese
200 g Sour cream
5 tbsp Lemon juice
40 g Food starch
1 cans Apricots a.d. tin
30 White almonds
100 g Apricot jam
1 tbsp Water

Apricot cheese cake with poppy seeds tastes very fruity and juicy. It keeps itself fresh chilled for several days. Knead the flour with 75 g sugar, a pinch of salt, 1/2 tsp lemon zest, 1 egg and cold butter flakes. Form the short dough into a ball and roll it out on a lightly floured work surface. Cover the bottom of a 26 Spring Form with baking paper, grease the edge and dust with flour. Roll up the dough loosely with the wooden noodle and unroll over the mould again. Press the dough firmly and form an edge. Prick the bottom several times with a fork. Bring milk to the boil, add poppy seed, grated almonds, 75 g sugar and vanilla sugar and let cool. Stir in 2 eggs. Spread the poppy seed on the dough and put in the fridge for 45 minutes. Preheat the oven to 175° C. Mix ricotta, sour cream, 1/2 tsp lemon zest, lemon juice, 100 g sugar, 4 eggs and starch and pour on the cake. Cheese cake on the bottom rail 55 minutes prebake. Pour the apricots into a sieve, spread on the cake and sprinkle with almonds. Bake cheese cake with poppy seeds for 25 minutes. Heat apricot jam with water and stir until smooth. Brush apricot cheese cake with poppy seeds and jam. Place the mould on a grid and let the apricot cheese cake cool with poppy seeds in the mould.

Servings: 16, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
412 kcal
44 g
11 g
24 g

(C)opyright by Marions Kochbuch