Try this delicious cake recipe:
For pregnant and breastfeeding women: Light fruit cake
This fruit cake is low in calories, but rich in egg whites due to the curd as well as the sour cream. And the apricots provide iron.
Sift flour, powdered sugar and salt into a suitable bowl. Press a bulge in the center, pour in the soft fat and sour cream, prepare into a crumbly dough. If necessary, carefully add a few drops of water to make the dough hold together. Form a ball, wrap in foil and put in the fridge for at least 30 min. Preheat the oven to 180 °C (gas mark 2 to 3). Grease the bottom of the cake springform pan and dust with flour. Rinse the apricots, cut them in half and remove the stones. Mix curd with cornstarch and sugar until smooth. Roll out the dough so that the diameter of the dough is about 2 cm larger than the mold. Place on the springform pan base and carefully roll up the edge towards the center. Gently press the edge of the dough with a fork. Spread the curd cheese evenly on the base and cover with the apricot halves. Bake the cake in the heated oven for about 25 minutes. Spread the jam through a sieve and warm it up, spread it on the cake while it is still hot. Sprinkle the edge with pistachios.
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