How to make
The cup has a capacity of 7 fl oz (200 ml).
I had a teacup of cottage cheese and some apricots, that I had to use up. That's how the idea of my cottage cheese cake was born, which turned out to be wonderful.
Obviously, I haven't come up with anything new, everyone is making apricot cakes, especially now, that they are in season.
I also often use cottage cheese in my desserts.
Moving on:
I put the ingredients, cottage cheese, sugar, eggs, soft butter and vanilla in a bowl. With the blender, I beat the mixture into a fluffy cream. Then I added the flour with the baking powder and mixed with a spoon. The resulting dough is thick.
I greased a 10″ (26 cm) diameter baking pan with soft butter and poured the mixture. I leveled it out with a spoon. On top I arranged pieces of apricots, some halves and more thin slices.
I sprinkled with some brown sugar.
I baked the summer cake at 360°F (180°C), until it was fully baked (about 25 minutes). It depends on the oven. Keep an eye on it. I prefer a well-baked crust.
I cooled it and sprinkled it very lightly with powdered sugar. That is optional.
An incredibly delicious dessert with a delicate texture, perfectly contrasting taste, buttery sweetness of the dough and a slight sourness from the apricots!
If you like, try the recipe for this Apricot and Cottage Cheese Cake.
