Raisin Apricot Quarkcake Recipes

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

APRICOT AND RAISIN BUTTER CAKE

Steps:

• Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
• Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
• Sift flour, baking powder and salt together, set aside
• Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
• Cream butter and 3/4 cup sugar until light and fluffy
• Add egg yolks, one at a time, beating well after each addition
• Next, add the soaked fruits with the brandy and stir gently
• Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
• Now gently fold the whipped egg whites into the creamed mixture
• Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
• Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
• Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
• For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
• To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
• The cake is best made 1 day ahead