Ingredients
Dough:
- 2 glasses Flour wheat / Flour
- 0,5 glass Sugar
- 0,5 glass Sunflower oil
- 1 glass Milk
- 1 pack Baking powder
- 2 pieces Chicken eggs
- 2 tablespoons Cocoa powder
Filling:
- 1 kg Apricot
- 500 gram Cottage cheese
- 3 pieces Chicken eggs
- 50 gram Butter
- 1 pack Vanilla pudding
- 4 tablespoons Sugar
- Milk
Instructions
- 250 ml glass, shape size 20 x 30 cm. Sift the flour, cocoa and baking powder and mix.
- Beat eggs with sugar. I whipped with a simple broom, the blender will handle it better.
- Add odorless sunflower oil and milk. Stir.
- Add the flour and cocoa mixture and mix thoroughly.
- Wash the apricots, remove the seeds and divide them into halves or, if the apricots are large, into quarters.
- For the filling, RUB the softened butter with a spoonful of sugar. Add the eggs and the rest of the sugar and beat. Add cottage cheese, vanilla pudding and mix. I added four tablespoons of sugar, and you try and add to your taste. The filling is quite dense, so you need to add a little milk so that its consistency is about the same as the dough. Milk can be replaced with apricot yogurt.
- Cover the form with baking paper. Pour out half of the dough, flatten. Put the curd filling on top and smooth it out with a spoon dipped in water.
- Spread the apricots on the curd.
- Spread the rest of the dough on top, using a spoon dipped in water for ease. Put the pie in the preheated oven and bake at 180 degrees for 45 minutes, check the readiness with a match. If the pie is not baked yet, reduce the temperature to 170 degrees and bake until ready. My total baking time was 55 minutes. Be guided by your oven.
- Cool the finished cake in the mold, then remove from the mold. Sprinkle the cooled cake with powdered sugar.
- Bon Appetit!
- Enjoy.