Curd Cake with Apricots

Try this delicious cake recipe:

Grease a cake springform pan (23 cm). Crumble the cookies and stir in the softened butter. Pour the mixture into the mold, press well until smooth and set aside to cool.

Pour the orange juice and the juice of one lemon into a heatproof baking bowl and add the gelatine. Allow to swell for 5 min. Place the baking bowl in a hot water bath and stir until the gelatin dissolves. Mix the curd, mascarpone and powdered sugar in a baking bowl and gradually fold in the coconut cream. Whip the egg whites in another baking bowl until stiff. Stir the dissolved gelatine into the curd cream and finally fold in the stiff egg white mixture. Pour everything into the form and spread it smoothly, then put it aside to cool.

For the topping, rinse the apricots, remove the seeds and halve or quarter them. Spread evenly over the set curd mixture. Warm the apricot jam with 1 tbsp. water and spread over the apricots.

Before serving, run a kitchen knife along the inside of the cake springform pan and loosen the edge.

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