Creamy Raspberry And Apricot Cake
- 4 None egg whites
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 1 tsp white wine vinegar
- None None powdered sugar, for dusting
- 1/2 lb quark or cottage cheese
- 1/2 lb mascarpone or whipped cream cheese
- 1 - 13.5 oz can apricot halves, drained and mashed
- 1/3 lb raspberries
- Preheat oven to 300u0b0F. Line a 9 1/2 x 13 inch rimmed baking tray with parchment paper and thinly coat with oil. Whip egg whites to stiff peaks, gradually adding 1/2 cup sugar. Mix cornstarch, 1/3 cup sugar and 1 tsp vanilla extract and whisk into egg whites. Add vinegar and continue whisking until very firm and shiny. Transfer to prepared pan and smooth. Bake for 25-30 mins, until top is crispy. Allow to cool in the pan for 5 mins.
- Place a piece of parchment paper on a wire cooling rack and dust with powdered sugar. Turn cake out onto prepared rack and discard parchment paper from bottom. Cover with a damp tea towel and allow to cool completely.
- Beat quark (or cottage cheese, if using), mascarpone (or whipped cream cheese, if using), remaining sugar and vanilla extract until smooth. Spread over cooled cake, leaving a 1/3 inch border around edges. Drizzle with apricot puree then sprinkle with raspberries. Carefully roll up from one long side and chill for 1 hour. Dust with powdered sugar and serve immediately.
egg whites, sugar, cornstarch, vanilla, white wine vinegar, powdered sugar, cottage cheese, mascarpone, apricot halves, raspberries
Taken from recipes-plus.com/api/v2.0/recipes/17963 (may not work)