Juicy apricot cake with creamy quark filling, fresh apricots, a crispy base, and chocolate dough crumble topping.

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This apricot cake with quark and streusel combines a chocolate base, a creamy quark filling, and fresh, slightly tart apricots. The coarsely chopped chocolate in the batter provides a particularly intense flavor, while the chocolate streusel is wonderfully crisp. A beautifully moist summer cake that is easy to prepare and always a hit at any coffee gathering.

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Why you'll love this apricot cake

• The apricot cake with quark and chocolate sprinkles is fruity, creamy and chocolatey all at once.
• The base and the crumble topping are made from the same dough.
• The quark filling remains wonderfully soft and juicy.
• Fresh apricots add a pleasant acidity to the cake.
• This recipe can be prepared in advance and tastes delicious even the next day.

Ingredients for apricot cake with quark and chocolate sprinkles

For the base and the crumble topping, you'll need butter, flour, cocoa powder, powdered sugar, and coarsely chopped chocolate. Both the chocolate base and the crispy crumble topping are made from a single dough mixture.

The creamy filling is made from eggs, icing sugar, quark, vanilla pudding powder, and a pinch of salt. Fresh, ripe apricots form the fruity layer and, with their slight tartness, go particularly well with the chocolate.

Tips for the perfect apricot cake with quark

• Use ripe apricots: The fruit should be ripe but still firm. Very soft apricots release too much liquid during baking.
• Beat the eggs for a long time: Beat the eggs and powdered sugar for seven to ten minutes. This will make the quark filling particularly light and creamy.
• Drain the quark well: Very moist quark should be briefly drained in a sieve before use. This will help the filling set better after baking.
• Allow the cake to cool completely: The quark layer is still soft immediately after baking. Therefore, only cut the cake once it has completely cooled down.
• Store in the refrigerator: Well covered, the apricot cake will stay fresh for about two to three days. Take it out of the refrigerator about 20 minutes before serving.
• Fresh, ripe apricots are particularly well-suited for this apricot cake. They provide a fruity aroma and remain pleasantly moist during baking. You can find more interesting information about the fruit in the [link/section/etc.]. Wikipedia article on apricot.

Moist apricot cake with quark and chocolate sprinkles, just like Grandma used to make.

Juicy apricot cake with creamy quark filling, fresh apricots, a crispy base, and chocolate dough crumble topping.

Press

Portions: 12 Piece

Baking utensils:

• 1 x Rectangular baking pan, 28 × 29 cm
• 1 x baking paper
• 1 x mixing bowl
• 1 x hand mixer or food processor dough hook

For the base and the chocolate sprinkles

• 250 g butter
• 370 g wheat flour Type 405
• 15 g Baking cocoa
• 35 g dark chocolate roughly chopped
• 170 g Icing sugar

For the quark filling

• 3 eggs Size M
• 80 g Icing sugar
• 1 pinch of salt
• 680 g quark
• 25 g Vanilla pudding powder

For the topping

• about 670g apricots

Preparation:

• Preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat). Line the baking pan with parchment paper or grease it thoroughly.

For the base and crumble

• Place butter, flour, cocoa powder, and powdered sugar in a mixing bowl and knead into a smooth dough. Then knead in the coarsely chopped chocolate.
• Press about two-thirds of the chocolate dough evenly into the prepared baking pan. Set the remaining dough aside for the streusel topping.

For the filling

• Beat eggs, powdered sugar and salt for about seven to ten minutes until very light and foamy.
• Add quark and vanilla pudding powder and stir briefly until a smooth mixture is formed.
• Spread the quark filling over the chocolate base and smooth it out.

For the topping

• Wash, halve, and pit the apricots. Place the apricot halves close together on top of the quark filling.
• Crumble the remaining chocolate dough into streusel with your fingers and distribute evenly over the apricots.

Bake

• Bake the cake on the middle rack for about 45 to 55 minutes. The quark filling should be firm at the edges and only slightly wobbly in the middle.
• Allow the apricot cake to cool completely in the tin and then cut it into pieces.

Piece 1

Calories: 470 kcal

Carbohydrates: 55 g

Protein: 13g

Fat: 23 g

Saturated fatty acids: 14 g

Sugar: 29 g

Dietary fiber: 3 g

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4 FAQs about apricot cake with quark and chocolate sprinkles

Discover even more delicious apricot cakes

Do you still have apricots left? Then bake my recipe next. Apricot cake with sour cream and streusel topping. A classic variant is the Quick apricot sheet cake. If you'd like to combine apricots with yeast dough, I recommend my Apricot and mascarpone braided bread with streusel topping.

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Save this moist apricot cake with quark and chocolate sprinkles to Pinterest. That way you can easily find the recipe again when you want to bake a fruity summer cake with a creamy filling and crunchy sprinkles.