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