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Listed in: Dessert / Cakes
Boden:
125g Margarine
2 EL Zucker
1 Pr. Salz
3 Eigelb
100g weiße Schokolade
100g Mehl
1 EL Speisestärke
1 gestr. TL Backpulver
3 Eischnee
Apricot Brandy oder Saft
Füllung:
250g Mascarpone
1 Vanillejoghurt (150g)
2-3 EL Zucker
500g Aprikosen
Boden:
Eigelb verrühren
Schokolade in Wasserbad schmelzen
Backpulver vermengen
Eischnee unterheben
Teig in eine Springform geben und backen. Tortenboden mit 3EL Apricot Brandy oder Saft beträufeln.
Füllung:
Mascarpone,Joghurt und Zuckercremig rühren
Aprikosen überbrühen, abziehen, entsteinen.
Creme auf den Boden geben,mit Aprikosenhälften belegen, mit Zitronenmelissenblättchen verzieren.
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